This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.
- 3 tablespoons unsalted butter
- 3 onions, finely chopped
- 3 cloves garlic, crushed
- 8 pounds sauerkraut, rinsed and dried
- 1 (4-pound) smoked pork loin, halved
- 3 pounds fresh pork belly
- 1 (2 1/2-to-3-pound) smoked pork butt, halved
- 2 pounds double-smoked slab bacon
- 2 pounds apple-smoked slab bacon
- 8 whole cloves
- 3 dried bay leaves
- 12 juniper berries
- 1 teaspoon whole cumin seeds
- 1 1/2 (750 milliliters) bottles dry Riesling wine
- 8 weisswurst sausage
- 8 saucisses de Strasbourg
- 8 large saucisses de Toulouse or Anduille sausage
- 15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
- Coarsely chopped fresh flat-leaf parsley, for serving
- Dijon mustard, for serving
- Whole-grain mustard, for serving
In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.