Garnished Sauerkraut - (Choucroute Garnie)

Recipe Ingredients

4 lbs	1816g / 64oz	Sauerkraut
1 tablespoon	15ml	Butter
3/4 lb	340g / 11oz	Bacon - diced
1 lb	454g / 16oz	Onion - studded with (large)
3		Cloves
1 lb	454g / 16oz	Polish sausage - cut into 2" pieces
1 lb	454g / 16oz	Smoked pork shoulder
1		Carrot - sliced
2		Bay leaves
1/4 teaspoon	1.3ml	Thyme
		Salt - to taste
2 cups	474ml	Dry white Alsatian wine
3 cups	711ml	Water
12 cups	2844ml	Potatoes - peeled and boiled (medium)
12		Frankfurters
10		Juniper berries - * see note
6		Peppercorns - * see note

Recipe Instructions

* Note: Tie together the juniper berries and peppercorns in a cheesecloth bag.

Place sauerkraut in deep bowl. Pull it to pieces, separating the leaves. Fill bowl with water. Let stand 15 minutes. Drain. Wash sauerkraut under running water.

Drain again, and press in both hands until all water is squeezed out. Meanwhile, melt butter in Dutch oven or large, heavy pan. Add bacon and onion. Cook until browned. Add sausage and pork shoulder. Cook until meat is browned.

Remove meat and set aside. Add sauerkraut to pan and cook, stirring constantly, until sauerkraut is slightly browned. Add carrot, bag of juniper berries and peppercorns, bay leaves, thyme, salt, wine, and water. Bring to boil. Cover and simmer over low flame for 3 hours. Return meat to pan.

Cover and continue simmering for 45 minutes. Add potatoes and frankfurters. Cover and continue simmering for 15 minutes more.

For serving: On center of large heated platter, arrange sauerkraut in a dome. Cut pork into thin slices and arrange on sauerkraut. Decorate with frankfurters. Surround with pieces of sausage alternated with potatoes. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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