Recipe(tried): Choucroute Garni

For Dinner last night I made Choucroute Garni. This is just delicious and is clipped from Bon Appetit. I cook the ham hocks ahead and refrigerate the broth so I can remove the fat. Also, if there seems to be more fat left from the bacon than you are comfortable with, skim some of it off before continuing. The sausages I use are from a German sausage shop here in town and are very lean. This time I also added smoked pork chops, which can be browned with the onions. I like the refrigerated bags of sauerkraut, these were Boarshead. Any light fruity wine will do. I have used German Riesling, this time I used a California Gewurztraminer in the dish, but a French one is better to drink with it.

CHOUCROUTE GARNIE
Makes 8 servings

1 3/4 pounds smoked meaty ham hocks

1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces

2 large onions, chopped
1 1/2 teaspoons juniper berries (optional)
1 1/2 teaspoons whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine

2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley

Assorted mustards
Prepared white horseradish

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)

Preheat oven to 350 F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Saut until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.

Add onions, spices and bay leaves to same pot. Saut until onions are tender, about 5 minutes. Add apples; saut 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.

Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Bon App tit
October 1999