Choucroute Garnie

Rinse the sauerkraut under cold water and drain well.

In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

Add the chopped onion and minced garlic to the pot and sauté until translucent.

Add the pork shoulder to the pot and brown on all sides.

Stir in the sauerkraut, chicken broth, white wine, black peppercorns, bay leaves, caraway seeds, and salt.

Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 1.5 hours.

After 1.5 hours, add the smoked sausage and bacon back into the pot.

Continue to simmer for another 30 minutes, until the sausage is heated through and the flavors meld.

Remove the bay leaves and serve hot, garnished with fresh parsley if desired.

Equipment Needed

Spice Level:

Dietary