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Choucroute Garni

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C, P
    MineralsCopper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 pound bacon, diced

    2. 3 medium carrots, sliced diagonally

    3. 2 large onions, coarsely chopped

    4. 10 whole black peppercorns

    5. 10 whole juniper berries

    6. 4 whole cloves

    7. 3 sprigs parsley

    8. 2 whole bay leaves

    9. 3 1/2 pounds sauerkraut

    10. 3 1/2 cups canned chicken broth

    11. 3 cups fruity white wine

    12. 1 pound cooked pork loin, cubed

    13. 1 pound sliced Bratwurst

    14. 1 pound sliced smoked sausage

    15. 1/2 pound cooked ham, cubed

    16. 2 Granny Smith or other tart apples, cored, coarsely chopped

    Instructions Jump to Ingredients ↑

    1. In a large Dutch oven, over medium-low heat, cook bacon until crisp. Add onion and carrots and cook, stirring occasionally, 8-10 minutes.

    2. Place peppercorns, juniper berries, cloves, parsley, bay leaves on a small square of cheesecloth and tie ends to create a closed pouch. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover, reduce heat and simmer 1 hour.

    3. Stir in pork loin, Bratwurst, sausage and ham, cover, and simmer 1 hour. Add apples, cover, and simmer 20 minutes. Serve immediately with pumpernickel or Jewish rye bread and mustard.

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