A Grand Choucroute
Choucroute, the Alsatian specialty, is a near-perfect party dish: you can easily make it in advance and in quantity. This version, with boiled potatoes cooked right in, is also a one-pot dish. Serve it with bread— preferably good rye or pumpernickel—and you’re all set. (Well, you’ll also need some hot mustard and beer or Alsatian wine.) Feel free to vary the meats however you like. But, as is always the case, buy sauerkraut that is either sold in bulk or packed in plastic and contains no more than cabbage and salt.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Put the lard in a large deep skillet or flameproof casserole with a lid and place over medium heat. A minute later, add the onion and cook, stirring occasionally, until it is quite soft, about 10 minutes. Add the sauerkraut, ham hock, wine, 1 cup water, and bacon. Cover and cook, adjusting the heat so the mixture simmers, until the ham hock begins to become tender, about 1 hour.
Step 2
Taste the mixture and add some salt if necessary; add at least 1/2 teaspoon pepper, along with the garlic, juniper berries, caraway seeds, and pork loin. Cover and cook for about 15 minutes.
Step 3
Add the sausages and potatoes and re-cover. Adjust the heat so the mixture simmers. Taste and add more salt if necessary. At this point you can keep the mixture warm over very low heat for an hour or two, or turn it off and reheat after several hours.
Step 4
To serve, slice the bacon and pork loin. Cut the sausages and ham hock into pieces. Put the sauerkraut in the middle of a large platter and surround and top it with the meats and potatoes.
