fall is here! our favorite time of year for so many reasons but especially for the food. we've been dreaming of warming soups and stews. choucroute garni is an amazing Alsatian dish revolving around sauerkraut and pork, mmm. there are many specific ingredients that are supposed to be in the dish to make it authentic but we decided to put in what we had and what we like. it also involves making a bouquet garni, which sounds fancy, but is really just a combination of herbs and spices tied up in a cute bundle. make sure to serve this feast with a lovely spread of various mustards, pickles or picked vegetables, boiled potatoes with melted butter and your favorite imported beer or a glass of white wine. check back soon for a spicy homemade mustard recipe that would be a fun addition as well. enjoy!
3 bay leaves
5 garlic cloves, smashed
1 tsp whole black peppercorns
1 tsp whole fennel seeds
1/2 lb thick cut smoked bacon, cut in half
2 onions, cut into wedges
1 lb smoked pork butt, sliced 1-inch thick
4 cups sauerkraut, rinsed and drained
375ml dry white wine
4 smoked pork sausages such as kielbasa
4 veal and pork sausages such as bratwurst
place bay leaves, garlic, peppercorns and fennel seeds in a small square of cheesecloth and tie into a bundle with kitchen twine. heat a large dutch oven over medium high heat. add bacon and cook until crisp and most of the fat is rendered. remove and set aside. add onions and cook 5 minutes until translucent. add pork butt and sauerkraut and fill with white wine. bring to a boil, reduce to a simmer and cook 45 minutes. using the tip of a pairing knife poke a few holes in each sausage to prevent them from bursting. add to the dutch oven with the reserved bacon, cover and cook until heated through, about 20 minutes. heat a large skillet over medium high heat and transfer sausages to skillet. cook about 5 minutes per side or until nicely browned. drain sauerkraut and arrange on a serving platter. add sausages, pork butt and bacon and serve.