Choucroute Garnie with a Twist

Ingredients

• 1.5 kg (3.3 lbs) sauerkraut 1.5 kg (3.3 lbs) sauerkraut
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 apple, peeled, cored, and sliced 1 apple, peeled, cored, and sliced
• 500 ml (2 cups) dry white wine 500 ml (2 cups) dry white wine
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 4 cloves 4 cloves
• 4 bay leaves 4 bay leaves
• 500 g (1.1 lbs) smoked pork loin 500 g (1.1 lbs) smoked pork loin
• 500 g (1.1 lbs) smoked sausages 500 g (1.1 lbs) smoked sausages
• 500 g (1.1 lbs) ham hock 500 g (1.1 lbs) ham hock
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Rinse the sauerkraut under cold water to remove excess saltiness. Squeeze out any excess liquid and set aside.
2. 2.
   In a large pot, sauté the sliced onion, carrots, and garlic until they become translucent.
3. 3.
   Add the sauerkraut, apple slices, juniper berries, cloves, bay leaves, white wine, and apple cider vinegar to the pot. Stir well to combine.
4. 4.
   Place the smoked pork loin, sausages, and ham hock on top of the sauerkraut mixture. Season with salt and pepper.
5. 5.
   Cover the pot and simmer over low heat for 2-3 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the meats from the pot and set aside. Discard the bay leaves.
7. 7.
   Serve the sauerkraut mixture on a platter, topped with the meats. Slice the sausages and pork loin before serving.
8. 8.
   Enjoy the Choucroute Garnie with crusty bread and mustard on the side.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut to remove excess saltiness and squeeze out any excess liquid before using it in the recipe.
• Smoked pork loin — Choose a high-quality smoked pork loin for the best flavor. If unavailable, you can substitute it with smoked bacon or pancetta.
• Smoked sausages — Use a variety of smoked sausages such as bratwurst, kielbasa, or frankfurters to add depth to the dish.
• Ham hock — Make sure to cook the ham hock until it is tender and easily falls off the bone. Remove any excess fat before serving.
• Juniper berries — Crush the juniper berries slightly to release their aroma before adding them to the dish.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the sauerkraut mixture.
• Serve the Choucroute Garnie with a dollop of Dijon mustard for an extra tangy kick.
• If you prefer a milder sauerkraut flavor, you can rinse the sauerkraut more thoroughly.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• This dish pairs well with a crisp Alsatian white wine or a cold beer.

Serving advice

Serve the Choucroute Garnie on a large platter, allowing guests to help themselves to the sauerkraut and meats. Accompany the dish with crusty bread, mustard, and a side of pickles for a complete and satisfying meal.

Presentation advice

Arrange the sauerkraut mixture in the center of the platter and place the sliced meats on top. Garnish with fresh herbs, such as parsley or thyme, for a pop of color. Serve with a side of mustard and crusty bread.