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Choucroute Garni

Choucroute Garni

Courtesy of National Pork Board 10 Servings • 20 Min. Prep Time • 2 Hr. 30 Min. Cook Time
Ingredients
4 lb. refrigerated sauerkraut, rinsed well and drained
1/2 lb. bacon, diced
2 large onions, peeled and coarsely chopped
3 carrots, pared and sliced
1/2 cup parsley, chopped
2 bay leaves
10 black peppercorns
10 juniper berries
4 whole cloves
3 c. fruity white wine, Riesling or Mosel
4 c. chicken broth
1 lb. boneless pork loin, cubed
1/2 lb. ham, cubed
1 lb. smoked pork sausage, sliced
1 lb. bratwurst, sliced
2 tart green apples, cored and coarsely chopped

Directions:

1. In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 min.

2. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hr. 3. Add pork loin, ham, sausage, and bratwurst; simmer another hr.

4. Add apples and simmer for 20 min. more. Serve immediately or refrigerate overnight and reheat to serve.

* Literally "garnished cabbage," this classic Alsatian dish features mellow sauerkraut garnished indeed--with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:

Calories: 600; Total Fat: 36g; Saturated Fat: 12g; Cholesterol: 105mg; Total Carbs: 22g; Fiber: 8g; Protein: 36g; Sodium: 3300mg;
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