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Choucroute Garnie


Ready In: 290 Minutes
Prep Time: 20 Minutes
Cook Time: 270 Minutes
Serves 4

INGREDIENTS

Choucroute Garnie

DIRECTIONS

  • This is an excellent hot buffet for a large group. It can be made the day before and is even better reheated.
  • Line a big kettle with strips of salt pork or bacon. Wash the sauerkraut and put it in the kettle. Wipe the loin with a damp cloth and add it along with the pig's feet or knuckles, the large piece of salt pork, the garlic, pepper and dill. Add just enough dry white wine to cover the ingredients. Put a lid on the kettle and simmer gently for 4 hours. Add the garlic sausage and cook another 15 minutes. Then add the knockwurst and cook 15 to 20 more minutes.
  • Meanwhile, boil the potatoes unpeeled. These will take about 1/2 hour, so put them on to cook when you add the garlic sausage to the sauerkraut mixture.
  • Arrange the sauerkraut in the center of a large platter. Surround it with the pig's feet, sliced salt pork, sliced loin of pork and sausages. Serve with the boiled potatoes.
  •  SAVE