Choucroute garnie is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.

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

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.