Anthony Bourdain's Choucroute Garnie | Back to Bourdain E60

Strain and boil the sauerkraut and potatoes.

Caramelize onions in a pan with butter and a little salt and water until translucent.

Chop pork belly and salt it, then add to the pan with onions.

Lower the heat and add drained sauerkraut to the pan.

Add ghee to the sauerkraut and onions, then sweat them down.

Add coriander seeds, juniper berries, crushed garlic, and bay leaves to the sauerkraut mixture.

Pour in 3 cups of white wine and bring to a boil.

Add smoked pork and bacon to the pan to render fat and sear.

After an hour and a half, check the caramelized onions and add a splash of malt vinegar and a touch of wine.

Add sausages to the pot with the sauerkraut and heat them up.

Crisp up the sausages in a separate pan with a little oil.

Prepare pierogi in a separate pan.

Equipment Needed

Spice Level:

Dietary