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Choucroute Garni

This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.

  • servings: 15

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, February Winter 2009