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Craig Claiborne

Pierre Franey’s Choucroute Garnie

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Preparation info
  • About

    8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 to 3½ pounds sauerkraut, fresh or canned
  • 12 thin slices of fat back (available at pork stores and many meat

Method

  1. Preheat oven to moderate (325°F.).

  2. Drain the sauerkraut and empty it into a basin of cold water. Rinse well and squeeze dry. Pull the sauerkraut apart to loosen any lumps.

  3. Line a large kettle with fat back and add the sau

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