Recipe courtesy of Raymond Ost
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side. 

Cook's Note

Accompany with a glass of Reisling wine or beer.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Alsatian Meat Stew

Recipe courtesy of Martha Stewart

Choucroute Garni

Recipe courtesy of Ann Volkwein|Lynn Kearney

Choucroute Garni

Recipe courtesy of David Rosengarten

Choucroute Garnie

Recipe courtesy of Gourmet Magazine

Choucroute au Champagne

Recipe courtesy of John Novi

Southern Smoked Choucroute Garni

Recipe courtesy of Brian Ross

Le Choucroute du Baron

Recipe courtesy of Anne Willan|Anne Willan

Emeril's Favorite Choucroute Casserole

Recipe courtesy of Emeril Lagasse

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking