Choucroute Garnie a l'Alsacienne RecipeOrigin: France Period: Traditional |
Ingredients:
675g pork shoulder 
Choucroute Garnie a l'Alsacienne Preparation:Method:Add the bacon to a bowl, then cover with boiling water and set aside. Meanwhile, slice the pork into 3cm cubes and slice the sausage links in half. Drain the sauerkraut and rinse with plenty of cold water then drain the bacon and pat dry. Chop the bacon into small pieces and stir into the sauerkraut to combine. Add the juniper berries and gin. Add half the sauerkraut mixture to a casserole dish and mix in the pork and sausages. Top with the remaining sauerkraut and season with black pepper. Pour over the white wine then bring to a simmer, lower the heat, cover and cook for about 90 minutes, or until the pork is tender. Turn the mixture into a serving bowl and garnish with chopped parsley. Serve with boiled potatoes and mustard or horseradish. |
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