Choucroute Garnie

Ingredients

Sauerkraut

1 jar (about 24 oz), rinsed and drained

Bacon

4 slices, diced

Onion

1 large, chopped

Garlic

3 cloves, minced

White wine

1 cup

Bay leaves

2

Juniper berries

5-6, crushed

Pork chops

4, bone-in or boneless

Bratwurst

4 links

Smoked sausage

2 links, sliced

Potatoes

4 medium, quartered

Salt

to taste

Pepper

to taste

Instructions

1. Rinse the sauerkraut under cold water to remove excess brine. Drain well and set aside.
2. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
4. Stir in the sauerkraut, juniper berries, bay leaves, and white wine. Mix well to combine all the ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 hours, stirring occasionally to prevent sticking.
6. In a separate pot, boil the quartered potatoes until tender, about 15-20 minutes. Drain and set aside.
7. In a skillet, brown the sliced smoked sausage and bratwurst over medium heat until cooked through, about 5-7 minutes. Remove from the skillet and set aside.
8. Season the pork chops with salt and pepper, then cook them in the same skillet until browned on both sides and cooked through, about 4-5 minutes per side.
9. To serve, arrange the sauerkraut mixture, boiled potatoes, smoked sausage, bratwurst, and pork chops on a large platter. Sprinkle the crispy bacon on top for added crunch.
10. Serve hot with a side of mustard and crusty bread for a complete Alsatian experience.