Choucroute Garnie

Welcome to Jade's kitchen for Choucroute Garnie.

Introduce the dish and its significance to the creator.

Prepare 2 pounds of raw sauerkraut, noting it serves about four people.

Slice 1 onion very thinly and set aside.

Slice 1 Granny Smith apple and 1 Gala apple thinly, aiming for small pieces that will blend into the sauerkraut.

Heat a pot with a little vegetable oil.

Add the sliced onion and apple to the pot and cook until tender.

Add 1-2 cloves of thinly sliced garlic to the pot and cook until fragrant.

Rinse the sauerkraut with cold water to remove excess brine and squeeze out moisture.

Add 2 cups of wine, 1 tablespoon of distilled white vinegar, and 1 tablespoon of turbinado sugar to the pot.

Add 2 bay leaves, freshly ground black pepper, thyme, and salt to taste.

Add the double smoked bacon and smoked pork chop to the pot, cooking for at least an hour and a half to meld flavors.

After cooking, remove the meats and place them on a platter with the sausages and potatoes.

Serve with Dijon mustard and Pommery style whole grain mustard.

Equipment Needed

Spice Level: