Sauerkraut with Sausages, Bacon, and Pork Shoulder

Name: Sauerkraut with Sausages, Bacon, and Pork Shoulder (Choucroute Garnie à l’Alsacienne)
Yield: Makes 10 Servings
Cuisine: France
Ingredients: 1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured into demi-sel); 1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured into demi-sel); 1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured into demi-sel); 1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured into demi-sel); 3 medium-size onions, chopped; 3 cloves garlic, chopped; 2 tablespoons duck fat, goose fat, or bacon fat 1 medium-size bouquet garni; 2 tablespoons duck fat, goose fat, or bacon fat 1 medium-size bouquet garni; 2 tablespoons duck fat, goose fat, or bacon fat 1 medium-size bouquet garni; 2 tablespoons duck fat, goose fat, or bacon fat 1 medium-size bouquet garni; 1 bottle dry white wine; 5 pounds [2.3 kg] sauerkraut, preferably homemade or sold in bags, rinsed under cold running water, excess water squeezed out; 5 pounds [2.3 kg] sauerkraut, preferably homemade or sold in bags, rinsed under cold running water, excess water squeezed out; 5 pounds [2.3 kg] sauerkraut, preferably homemade or sold in bags, rinsed under cold running water, excess water squeezed out; 15 juniper berries; 1 teaspoon caraway seeds (optional); 1 ¾ pound [790 g] slab bacon (without the rind; 2 pounds [900 g] with), preferably double-smoked, as lean as possible; 1 ¾ pound [790 g] slab bacon (without the rind; 2 pounds [900 g] with), preferably double-smoked, as lean as possible; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 2 ½ pounds [1.1 kg] garlic sausage (1 recipe Simple Garlic Sausages), pork sausages (1 recipe Pork Sausages) or boudins blancs (1 recipe Chicken Mousse Sausages), or store-bought garlic, sausage, or kielbasa; 20 small new potatoes, peeled

Choucroute Garnie à l’Alsacienne

Preparation info

Makes
10
Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured

Europe
France
Main course
Mediterranean

Method

Tie the pork shoulder with several loops of string. This not only helps it hold its shape, but makes it easier to get out of the pot.

Cook the onions and garlic over medium heat in the fat in a pot just large enough to hold the pork shoulder. When the onions turn translucent, after about 10 minutes, put in the pork shoulder and the bouquet garni and pour the wine over them. The wine sho