Choucroute Garnie - Braised Sauerkraut with Sausage and Potatoes

Rinse and drain 4 to 5 pounds of sauerkraut, squeezing out all the liquid.

Wrap the sauerkraut in a clean towel and squeeze out even more liquid until your hands hurt.

Spread out the towel and unclump the sauerkraut as much as possible.

Dice 1/2 large onion into small pieces, leaving about half an inch attached at the root for stability.

Score the ham hock to cut through the skin, allowing gelatin and collagen to seep into the dish.

In a 12-inch cast iron skillet, heat 2 tablespoons of duck fat over medium-high heat and cook the onions until soft and translucent.

Grate 1 large carrot (optional) and prepare the spice sachet with 2 sprigs of parsley, 1 bay leaf, 1 garlic clove, 1 branch of fresh thyme, 10 whole black peppercorns, and 15 juniper berries (optional).

Once the onions are translucent, add the ham hock and 1/2 pound of slab bacon (or 8 ounces of sliced bacon) cut into two slabs.

Tuck in the spice sachet and layer in the sauerkraut and grated carrot (if using).

Pour in 1 cup of Riesling wine and 4 cups of chicken stock, then season with 3 whole cloves and a couple pinches of salt.

Bring the mixture to a boil, then turn off the heat and cover with parchment paper and an oven-safe lid.

Place in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 1.5 to 2 hours.

While the sauerkraut cooks, boil 8 small red or white potatoes in a pot covered with water until tender when pierced with a knife.

Pierce the sausages with a knife in a few places to prevent them from exploding during cooking.

Heat a heavy skillet over medium heat with a little canola oil, then add the sausages and brown until fully cooked.

Remove the cloves from the sauerkraut mixture and discard them after cooking.

Slightly strain the sauerkraut and place it on a large serving platter, removing the spice sachet as well.

Stir the disintegrated bacon into the sauerkraut and search for any meat on the ham hock to include with the sausages.

Serve the sausages whole or cut into halves or quarters, placing the potatoes in the center of the platter and arranging the meat around the edge.

Save the cooking liquid to pour over individual servings or use to poach an egg later.

Equipment Needed

Spice Level: