Choucroute (Sauerkraut with Meat and Potatoes)
Choucroute garnie is a big French platter of sauerkraut cooked with smoked pork, sausages and potatoes. This version builds the base in duck fat, then simmers the kraut for two hours with white wine, juniper, clove, coriander and mustard seed, so the sour cabbage turns mellow and fragrant. The sausages and potatoes cook separately in barely moving water, which keeps the skins intact. Buy good sauerkraut, because it carries the whole dish.
Instructions
Choose a pot big enough to hold everything at the end, and melt the duck fat in it over medium heat.
Add the chopped onion once the fat is hot. Cook it until it turns translucent, which takes about 5 minutes.
Stir in the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed and garlic.
Nestle the smoked pork and the bacon into the sauerkraut. Cover the pot and simmer for about 2 hours.
When the sauerkraut is nearly ready, put the peeled potatoes and the sausages in a second pot of water. Keep the water at a gentle simmer and never let it boil, since a hard boil splits the sausage skins.
Cook until a knife slides easily into the potatoes. The sausages will be done by then too.
Pile the sauerkraut on a large dish and arrange the smoked pork, bacon, sausages and potatoes on top.
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