Pierre Franey’s Choucroute Garnie

Name: Pierre Franey’s Choucroute Garnie
Yield: About 8 servings
Ingredients: 2 pounds smoked pork shoulder butt; 1 garlic clove; 1 pound lean bacon, in one piece, with rind removed; 1 garlic sausage; 8 frankfurters; 12 thin slices of fat back (available at pork stores and many meat markets); 3 to 3½ pounds sauerkraut, fresh or canned; ½ teaspoon ground cuminseed; 1 bottle dry white wine; Pinch of dried thyme; 12 peppercorns; 2 cups Chicken or Veal Stock; 2 small onions, each stuck with 4 cloves; 12 juniper berries; 2 large carrots, trimmed and scraped; 1 bay leaf

Preparation info

About
8
servings

Difficulty
Medium

Appears in

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

Starter
Side dish
Gluten-free

Method

Preheat oven to moderate (325°F.).
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.
Line a large kettle with fat back and add the sau