Choucroute is French for "sauerkraut". The dish, choucroute garnie, is a hearty Alsatian dish of sauerkraut cooked with a variety of sausages.
4 slices smoked bacon, diced
2 medium onions, chopped
4 carrots, peeled and diced
3 pounds Krrrrisp Kraut®, or Silver Floss®, sauerkraut, well drained
2 cups dry white wine
12 black peppercorns, whole
10 juniper berries
1 bay leaf
12 ounces chicken stock
6 smoked pork chops
6 knockwurst
6 bockwurst
5 ounces cocktail sausages
6 ounces Canadian bacon
6 frankfurters
Saute the bacon in a large pan until lightly browned. Add the onions and saute until translucent. Add the diced carrot, and the well drained sauerkraut. If you wish it to be less salty, rinse it.
Add the wine, peppercorns, juniper berries and bay leaf (if you wish you may tie these in a piece of cheesecloth) and the chicken stock. Bring to a boil. Cover and cook for 1 1/2 hours either on low on the stove or in a 350 degrees F oven.
Add the meats and cook for 30 minutes more, or until the meats are done. Season to taste and mound the sauerkraut on a platter surrounded by the meats.
Serve with your favorite mustard and boiled potatoes.
GreatLakesKraut
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