Easy Choucroute with Smoked Pork Chops or Weisswurst

Name: Easy Choucroute with Smoked Pork Chops or Weisswurst
Yield: Makes 4 Servings
Ingredients: 4 smoked pork chops, cut 1 inch thick (10 to 12 ounces each), or 8 weisswurst (about 1½ pounds total); 3 whole cloves; 1 bay leaf; Salt, if needed; ½ cup apple cider or apple juice; 2 garlic cloves, thinly sliced; 2 pounds prepared sauerkraut, rinsed in a colander under cold water for several minutes, then drained well; 4 slices bacon, cut into 1-inch squares; 2 onions, halved through the root end and sliced crosswise; 1 potato (all-purpose or russet), peeled and coarsely grated; 8 juniper berries, bruised with the back of a knife, or 1 tablespoon gin; ½ cup chicken broth or water; 2 small-medium sweet apples, such as Golden Delicious, peeled, quartered, cored, and coarsely grated; ½ teaspoon dried thyme; #1½ teaspoons vegetable oil or butter, for weisswurst; freshly ground black pepper, to taste, for weisswurst; 1 cup dry white wine, plus more if needed; Boiled potatoes; Cornichons (French gherkins); Coarse-grained mustard

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is a very manageable version of Alsace’s gift to the food world. Served with either smoked pork chops (delicious) or weisswurst (also delicious), this is fragrant and wonderful. The grated apple adds sweetness, the grated potato gives body and flavor, and both dissolve into the sauerkraut juices as they cook. Baking the meat right in the prepared sauerkraut infuses both their flavors together in a delectable symbiotic exchange.

Ingredients

Main course
Gluten-free

Ingredients

Method