CLASSIC CHOUCROUTE

Classic Choucroute image

Provided by Mark Bittman

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 salted (not smoked) ham hocks
3 pounds sauerkraut
3 1/2 tablespoons goose fat, duck fat, or lard
1 large onion, peeled and sliced
2 cups dry white wine, preferably Alsatian riesling
1 pound slab bacon, in one piece
Salt and freshly ground black pepper
2 lightly smashed garlic cloves
8 juniper berries
1 teaspoon caraway seeds
1 bay leaf
1 pound smoked pork loin
12 small potatoes, peeled
2 smoked bratwursts
6 frankfurters
2 blood sausages
2 tablespoons kirsch

Steps:

Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.