Choucroute Garni

Name: Choucroute Garni
Ingredients: 1 teaspoon whole coriander seeds; 1 teaspoon whole juniper berries; 4 whole cloves; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole caraway seeds; 2 dried bay leaves; 6 garlic cloves, crushed; 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1/2 teaspoon coarse salt; 1 pound double-smoked bacon, cut into 1-inch-thick slices; 1/2 pound fresh bacon or salt pork (in 1 piece); 1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces; 4 pounds fresh sauerkraut, rinsed and drained; 1 bottle (750 ml) dry Riesling; 8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired; 8 small carrots, peeled; 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total); 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total); 3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total); Fresh parsley sprigs, for garnish; Variety of mustards, for serving

22 ingredients

20 steps

Ingredients

1 teaspoon whole coriander seeds
1 teaspoon whole juniper berries
4 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole caraway seeds
2 dried bay leaves
6 garlic cloves, crushed
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon coarse salt
1 pound double-smoked bacon, cut into 1-inch-thick slices
1/2 pound fresh bacon or salt pork (in 1 piece)
1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces
4 pounds fresh sauerkraut, rinsed and drained
1 bottle (750 ml) dry Riesling
8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired
8 small carrots, peeled
3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)
3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)
Fresh parsley sprigs, for garnish
Variety of mustards, for serving

Directions

1

Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
2

Heat oil in a very large Dutch oven over medium heat.
3

Add onions and salt.
4

Cook, stirring occasionally, until onions are translucent, about 5 minutes.
5

Add bacon, pork butt, and spice bundle.
6

Cover with sauerkraut.
7

Add wine and enough water to come 1 inch below sauerkraut.
8

Bring to a boil.
9

Reduce heat to medium-low; cover, and simmer 45 minutes.
10

Add potatoes and carrots.
11

Cover; cook until almost tender, about 20 minutes.
12

Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting.
13

Place kielbasa in a dry skillet over medium heat.
14

Cook, turning often, until browned, about 8 minutes.
15

Put all sausages into the Dutch oven.
16

Cover; cook until heated through, about 15 minutes.
17

Using a slotted spoon, transfer sausages and vegetables to a plate.
18

Drain sauerkraut, and arrange on a serving platter.
19

Arrange sausages and vegetables on top.
20

Garnish with parsley; serve with mustards.