Choucroute garnie is an Alsatian staple in which at least four types of pork are braised with sauerkraut and white wine and loads of aromatics for a fragrant one-pot meal. After braising, the pork is sliced and served with an array of mustards and crusty bread for an interactive dish perfect for a crowd.
While this dish has so many layers of flavor, it's surprisingly simple to make. The most important part is the searing in the beginning. Since we are using so many cuts of pork, be sure to be turn them often for an even golden color throughout each piece of meat. Duck fat can have a tendency to splatter, so make sure you are careful when cooking (and are wearing an apron!).
To learn more, read "Sausage Fest."
Choucroute Garnie (Alsatian Pork and Sauerkraut Stew)
Recipe from the Tasting Table Test Kitchen
Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour and 40 minutes
Total Time: 2 hours
¼ cup duck fat
1 pound kielbasa
1 pound double-smoked slab bacon, halved lengthwise
12 ounces (4 links) bratwurst
½ rack (1 pound) baby back ribs, halved crosswise
1 pound (2½ cups) sauerkraut, drained
1 teaspoon juniper berries
1 teaspoon whole black peppercorns
10 whole cloves
4 garlic cloves, thinly sliced
3 bay leaves
1½ cups chicken stock
1½ cups dry white wine (preferably an Alsatian Riesling)
1 pound baby red-skin potatoes
Assorted mustards, for serving
Crusty bread, for serving
1. In an 8-quart Dutch oven, heat the duck fat over medium-high heat. Working in batches, cook the kielbasa, bacon, bratwurst and ribs, turning as needed, until golden brown, 4 to 6 minutes for the kielbasa and bacon, and 6 to 8 minutes for the bratwurst and ribs. Transfer each to a plate.
2. To the pot, add the sauerkraut, juniper berries, peppercorns, cloves, garlic and bay leaves. Cook until warmed through and fragrant, 3 minutes. Add the reserved meats, the stock and white wine, and bring to a simmer. Cook, covered, until the meat is tender, 1 hour. Add the potatoes and continue to cook until tender, 25 to 30 minutes more.
3. Transfer the meats to a cutting board and slice. Arrange on a platter with the braised sauerkraut and potatoes on the side, then serve with assorted mustards and crusty bread.