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Gallery Read the full recipe after the video. Recipe Summary Servings: 15
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 3 onions, finely chopped 3 cloves garlic, crushed 8 pounds sauerkraut, rinsed and dried 1 (4-pound) smoked pork loin, halved 3 pounds fresh pork belly 1 (2 1/2-to-3-pound) smoked pork butt, halved 2 pounds double-smoked slab bacon 2 pounds apple-smoked slab bacon 8 whole cloves 3 dried bay leaves 12 juniper berries 1 teaspoon whole cumin seeds 1 1/2 (750 milliliters) bottles dry Riesling wine 8 weisswurst sausage 8 saucisses de Strasbourg 8 large saucisses de Toulouse or Anduille sausage 15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces Coarsely chopped fresh flat-leaf parsley, for serving Dijon mustard, for serving Whole-grain mustard, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 15
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 15
Recipe Summary
Servings: 15
Servings: 15
15
Ingredients
Ingredients
- 3 tablespoons unsalted butter 3 onions, finely chopped 3 cloves garlic, crushed 8 pounds sauerkraut, rinsed and dried 1 (4-pound) smoked pork loin, halved 3 pounds fresh pork belly 1 (2 1/2-to-3-pound) smoked pork butt, halved 2 pounds double-smoked slab bacon 2 pounds apple-smoked slab bacon 8 whole cloves 3 dried bay leaves 12 juniper berries 1 teaspoon whole cumin seeds 1 1/2 (750 milliliters) bottles dry Riesling wine 8 weisswurst sausage 8 saucisses de Strasbourg 8 large saucisses de Toulouse or Anduille sausage 15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces Coarsely chopped fresh flat-leaf parsley, for serving Dijon mustard, for serving Whole-grain mustard, for serving
Directions
In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.
Reviews
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
Reviews
Add Rating & Review 12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
Add Rating & Review
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
12 Ratings 5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
5 star values: 2 4 star values: 2 3 star values: 3 2 star values: 4 1 star values: 1
All Reviews for Choucroute Garni
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Choucroute Garni
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
