Choucroute Garnie
An Alsatian sauerkraut and meat dish.
Yield
8 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
pork
shoulder |
|
| 1 | pound |
knackwurst
|
* |
| 1 | pound |
sausage
italian or polish |
|
| 1 | pound |
bacon
|
|
| 3 | pounds |
sauerkraut
|
|
| 8 | each |
juniper berries
|
*
|
| 2 | tablespoons |
gin
|
|
| ½ | cup |
wine
white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
shoulder |
|
| 453.6 | g |
knackwurst
|
* |
| 453.6 | g |
sausage
italian or polish |
|
| 453.6 | g |
bacon
|
|
| 1.4 | kg |
sauerkraut
|
|
| 8 | each |
juniper berries
|
*
|
| 3E+1 | ml |
gin
|
|
| 118 | ml |
wine
white |
*
|
Directions
Cover bacon strips with boiling water; set aside. Cut pork into 1 inch chunks. Slice knackwurst and sausages in half. Combine pork, knackwurst, and sausages and set aside. Drain sauerkraut, rinse in cold water and squeeze dry. Drain bacon and pat dry. Chop bacon.
Mix into sauerkraut and add crushed juniper berries and gin. Add half of sauerkraut mixture to crockpot, then add mixed meats and remaining sauerkraut, sprinkling with pepper as you go. Pour wine over all and cover. Cook about 2 hours on High.
Turn into warmed serving bowl. Sprinkle with parsley. Serve with boiled potatoes. Pass around mustard or horseradish, if you wish.
