Dish: Alsatian Choucroute Garnie

One of the glories of the cookery of delightful Alsace in northeastern France is sauerkraut, choucroute, served by itself or in a variety of interesting dishes such as this one, garnished with a variety of meats. This is an excellent dish for an informal winter meat.

Recipe

2 pounds sauerkraut.

3 medium onions, finely chopped.

2 tablespoons bacon or pork fat.

2 medium tart apples, peeled, cored, and chopped.

6 peppercorns, bruised.

10 juniper berries.

2 and a half cups dry white wine.

12 pork link sausages.

6 thick slices cooked ham.

6 smoked pork chops or slices of pork.

6 frankfurters

The Cooking

Soak the sauerkraut in cold water to cover 15 minutes. Drain thoroughly. Saute the onions in the fat in a large saucepan or kettle until tender. Add the sauerkraut and toss with a fork. Cook for five minutes, stirring occasionally. Add the apples, peppercorns, juniper berries and wine.

Cook slowly, covered for one hour. Meanwhile, fry the sausages. Drain off the fat and put the sausages on absorbent paper. Add with the ham, pork chops, and frankfurters to the sauerkraut and cook thirty minutes longer.

Remove and discard the peppercorns and juniper berries. To serve, pile the sauerkraut on a platter and place the meats and sausages around and over it.

Serve with boiled potatoes and mustard.