Choucroute Garnie RecipeOrigin: France Period: Traditional |
Ingredients:
700g pork shoulder 
Choucroute Garnie Preparation:Method:Italian sausage is best for this dish, but Polish sausage may be substituted. Cover the bacon strips with boiling water and set aside. Meanwhile, cut the pork into 3cm cubes. Slice the knackwurst and Italian sausages in half. Combine the pork, knackwurst, and sausages and set aside. Drain the sauerkraut, rinse in cold water and squeeze dry. Drain the bacon and pat dry before chopping. Mix the bacon into the sauerkraut and add crushed juniper berries and gin. Add half of sauerkraut mixture to a casserole dish then add the mixed meats and the remaining sauerkraut, sprinkling generously with black pepper as you go. Pour the wine over the entire dish and cover. Place in an oven pre-heated to 190°C and cook for about 2 hours. Once ready turn into a warmed serving bowl. Sprinkle with parsley and serve with boiled potatoes. Typically the dish is accompanied with mustard or/or horseradish. |
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