Choucroute Garnie

Ingredients

Sauerkraut

2 pounds, drained and rinsed

Onion

1 large, sliced

Garlic

3 cloves, minced

Juniper berries

1 teaspoon, crushed

Caraway seeds

1 teaspoon

Dry white wine

1 cup

Chicken stock

1 cup

Assorted sausages (e.g., bratwurst, kielbasa)

1.5 pounds

Pork shoulder or other meats

1 pound, cut into chunks

Potatoes

4 medium, quartered

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large Dutch oven, combine the drained sauerkraut, sliced onion, minced garlic, crushed juniper berries, caraway seeds, dry white wine, and chicken stock. Stir well to ensure all ingredients are evenly mixed.
3. Arrange the assorted sausages and pork shoulder pieces on top of the sauerkraut mixture, ensuring an even distribution over the surface.
4. Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 2 hours to allow the flavors to meld beautifully.
5. After 2 hours, carefully remove the lid and add the quartered potatoes to the pot. Push them down into the sauerkraut mixture to allow them to soak up the flavors.
6. Cover the pot again and continue baking for an additional hour, or until the potatoes are fork-tender and the sausages are cooked through.
7. Once cooked, taste and season the dish with salt and pepper as needed.
8. Serve the Choucroute Garnie hot on a large platter, showcasing the colorful assortment of sausages, meats, and vibrant sauerkraut.