Food Network: Choucroute Garni

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Choucroute Garni
Recipe Courtesy of David Rosengarten

Ingredients
5 pounds fresh sauerkraut
1/3 cup chopped bacon
4 squares of bacon rind, 1 1/2-inches each (optional)
3 cloves garlic, chopped
1/2 bottle dry white wine
2 tablespoons juniper berries
1 teaspoon whole black peppercorns
4 cloves
12 ounce chunk of unsmoked bacon
4 each of 4 different sausages (frankfurter, bratwurst, knockwurst, etc.)
1 smoked veal tongue

Directions
Immerse the sauerkraut in a large bowl filled with cold water, and soak
for 15 minutes.

While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven
proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for
another minute.
Pre-heat oven to 325 degrees.
Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot.
Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper
berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has
almost evaporated (about 20-30 minutes).
Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about
30 minutes. Serve on a large platter.