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.
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
1. Place onions, apples, garlic, sauerkraut, bacon, pepper and caraway seeds in slow cooker.
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.
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.
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.
Cut pork roast and bacon piece into slices.
When ready to serve, arrange sauerkraut mixture, sausages, pork and bacon slices in a large serving dish.