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Choucroute Garnie

Choucroute Garnie
Serves 4
A lush, filling, cold-weather meal
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 1 Small Pork Roast 11/2-2 Lbs
  2. 1/2 Lb Pork Belly
  3. 3 Slices Thick Cut Bacon
  4. 1 Lb Pork Sausage- kielbasa, andouille, or any combination of your choice
  5. 2 Lbs Sauerkraut, rinsed and drained
  6. 1 Large onion chopped
  7. 2 Apples cored and chopped, but not peeled
  8. 2 Cloves Garlic, sliced
  9. 1 1/2 Cups Chicken Broth
  10. 1 1/2 Cups Riesling Wine
  11. 2 Bay Leaves
  12. 2 Tbl Fat, duck, or goose, chicken, or oil
Instructions
  1. Pre-heat oven to 350
  2. Heat fat in heavy pan that has a good lid and can go into the oven
  3. Slice bacon into thirds and cook in fat until crispy, remove and set aside
  4. Cut pork belly into thick slices, and cook in fat from bacon until browned, remove and set aside with bacon
  5. Brown pork roast in fat on all sides and remove from pan
  6. Lower heat and add onions to pan
  7. When onions have started to soften add apples and garlic
  8. Saute until apples are soft
  9. Add Sauerkraut and bay leaf
  10. Pour wine and broth over vegetables
  11. Nestle meats on top of mixture, leaving bacon for last
  12. Cover and place in oven for 11/2 hours
  13. When time is almost up brown sausages on all sides
  14. Remove pot from oven, add sausages to pot, replace cover and return to oven for an additional thirty minutes
  15. To serve, use slotted spoon to remove sauerkraut mix to platter, remove bay leaf and discard
  16. Slice pork roast into 1/2" slices, cut sausages into thick pieces and lay all meat on sauerkraut, top with some of the pan juices.
  17. This is excellent with spaetzle, or egg noodles, and a crisp salad
Chefs Last Diet https://chefslastdiet.com/
Posted in main courses,recipes

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