Alsatian Sauerkraut Plate (Choucroute garnie)

Ingredients

• 1.5 kg sauerkraut
• 1 large onion
• 4 cloves garlic
• 3 tbsp Rapeseed oil
• 3 bay leaves
• 2 cloves of peppercorns
• 2 tbsp caraway seeds
• 250 ml Alsatian Riesling
• 500 ml vegetable broth
• 350 ml water
• Salt
• Pepper
• 200 g pickled smoked pork shoulder
• 200 g smoked ham
• 4 Krakauer sausages
• 4 Wiener sausages
• 1 kg waxy potatoes

Instructions

1. 1.

   Wash the sauerkraut in cold water and drain well. Peel, halve, and finely chop the onion. Peel and mince the garlic.

2. 2.

   Heat oil in a large pot over medium heat; sauté onion and garlic until translucent. Add sauerkraut, bay leaves, peppercorns, and caraway seeds. Pour in wine, vegetable broth, and 350 ml water; season with salt and pepper and bring to a boil. Place pork shoulder and smoked ham on top, cover, and simmer over medium heat for 2–2½ hours. Add sausages during the last 15 minutes and warm through.

3. 3.

   Meanwhile, cook potatoes with skins in salted water for 20–25 minutes until tender. Drain, let steam briefly, then peel while still warm.

4. 4.

   Remove meat from sauerkraut, slice into rounds. Arrange sauerkraut, sliced pork, smoked ham, sausages, and potatoes on preheated platters and serve immediately.