Name: Choucroute Garnie
Yield: Serves 4 fat bastards
Cuisine: American
Ingredients: 3 cups/675 ml dry white wine (Riesling, naturally); 2 tbsp/28 g rendered duck fat (or pork fat, if you must); 1 onion, finely chopped; 2 lb/900 g high-quality sauerkraut (find a German specialty store if you can, or see Suppliers); salt and pepper; 1 tsp/5 g coriander seed; 1 bay leaf; 4 smoked garlic sausages; 4 boudins noirs or blood sausages (see Suppliers); 10 juniper berries; 4 smoked ham hocks (which have been simmered, separately, until very tender); 4 duck sausages (see Suppliers); 4 confit duck gizzards (see Suppliers); 4 confit duck legs (heat that in the kraut); 4 duck foie gras sausages (see Suppliers); 4 slices of smoked pork loin; 4 frankfurters (good-quality, from a German pork butcher if possible); 4 boudins blancs or German white veal sausage; grainy mustard, for garnish; 4 peeled, boiled new potatoes; 4 slices of salted pork belly; 1 small garlic clove, crushed

Preparation info

Serves
4
fat bastards

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Oh, steaming heap of pork! Thy glistening hues of white and gray and pink! The aromatic waft of sauerkraut, redolent of Germans pouring across the border (yet again) into France with their bacon and their sausages! This is not a dish. This is a party! Just promise me: no oompah music! This is one dish, by the way, for which readers from the Midwest and Pennsylvania might actually have an advantage over their brethren on the coasts, suppliers of German specialty items being, one would