Choucroute Garnie - Classic Alsatian Recipe
Choucroute garnie is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
Ingredients
3 large onions, sliced
3 yellow Delicious apples, sliced
4 cloves of garlic, finely chopped
6 cups sauerkraut, rinsed and drained
1/2 lb unsliced bacon
1 tablespoon cracked black pepper
1 teaspoon caraway seed
20 juniper berries or 2 teaspoons (10 ml) gin
1 tablespoon vegetable oil
2 lbs. boneless pork loin roast
4 fresh pork sausages
4 fresh veal sausages
1cup dry white wine or chicken broth
Method
STEP 1
1. Place onions, apples, garlic, sauerkraut, bacon, pepper and caraway seeds in slow cooker.
STEP 2
Place juniper berries on a double layer of 5-inch (12 cm) cheesecloth and tie with roasting twine to form a pouch. Place juniper berry pouch in slow cooker.
STEP 3
In a fry pan, heat oil over medium-high heat. Brown pork roast on all sides, then place on top of sauerkraut in slow cooker.
STEP 4
Brown pork sausages in skillet. Add pork and veal sausages and wine to slow cooker. Cover and cook on low for 6 hours or until onions are tender. Discard juniper berry packet.
STEP 5
Cut pork roast and bacon piece into slices.
STEP 6
When ready to serve, arrange sauerkraut mixture, sausages, pork and bacon slices in a large serving dish.