Choucroute

Name: Choucroute
Yield: Serves 8
Ingredients: 6 coriander seeds; 4 bay leaves; 3 thyme sprigs; 6 allspice berries; 4 to 5 cups (or as needed) Riesling or other slightly sweet white wine; 1 large onion, thinly sliced (about 1 cup); 2½ pounds prepared sauerkraut, drained, and well rinsed, and drained again; 1 ½ cups diced pancetta; 1 boneless pork loin, 2½ to 3 pounds, well trimmed; 12 peppercorns, crushed; 6 tablespoons salt; 12 juniper berries, crushed; 12 tablespoons sugar; 4 whole cloves; 8 to 16 Burgundian Sausages; ½ cup currants, soaked 30 minutes in hot water to cover, and drained; 1 teaspoon coarsely ground pepper; 1 tablespoon ground juniper berries; 2 to 3 tablespoons olive oil; Salt and freshly ground pepper; 16 to 24 small new potatoes

Braised Spiced Sauerkraut with Pork and Sausage

Preparation info

Serves
8

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

The classic Alsatian dish reinterpreted. Despite spirited debates with my French friends. I have chosen to roast the potatoes instead of boiling them because I think they taste better that way. The pork is cured in a brine and just one kind of sausage is added. I buy a good brand of sauerkraut at a reputable German grocer. If you use bottled or canned sauerkraut, drain it, rinse it well, cover it with an Alsatian or German or American Riesling, then simmer it with spices, pancetta, and onio

Ingredients

Main course

Ingredients

Method