Choucroute Garnie

🛒 Ingredients

• Sauerkraut, drained 150 g · 36 kcal
• Smoked Pork Shoulder, boneless 60 g · 180 kcal
• Smoked Pork Belly 30 g · 150 kcal
• Frankfurter Sausage 45 g · 126 kcal
• Montbéliard Sausage 45 g · 142 kcal
• Potatoes, peeled 80 g · 61 kcal
• Onion 15 g · 6 kcal
• Garlic 2 g · 3 kcal
• Dry White Wine (e.g., Riesling) 25 g · 20 kcal
• Chicken Stock 40 g · 4 kcal
• Duck Fat 8 g · 72 kcal
• Juniper Berries 0 g · 0 kcal
• Bay Leaves 0 g · 0 kcal
• Black Peppercorns 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the sauerkraut thoroughly under cold water, then squeeze out excess liquid; set aside.
2. In a large Dutch oven or pot, melt duck fat over medium heat; add diced onion and cook until softened, about 5-7 minutes.
3. Add minced garlic, juniper berries, bay leaves, and peppercorns; cook for 1 minute until fragrant.
4. Add the rinsed sauerkraut to the pot, pour in white wine and chicken stock; stir to combine.
5. Nestle the smoked pork shoulder and pork belly into the sauerkraut mixture; bring to a simmer, then cover and cook over low heat for 2 hours.
6. After 2 hours, add the Montbéliard sausage to the pot, ensuring it is partially submerged; continue simmering for another 30 minutes.
7. While the choucroute simmers, boil the potatoes in salted water until tender, then drain and keep warm.
8. Add the Frankfurter sausages to the pot for the last 15-20 minutes of cooking, just to heat through.
9. Remove all meats from the pot and slice them; arrange the sauerkraut on a large platter, topped with the sliced meats and whole potatoes.
10. Serve immediately with Dijon mustard and cornichons on the side.