Choucroute Garnie Recipe
- 1 3/4 pounds smoked meaty ham hocks
- 1 pound fully cooked bratwurst
- 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
- 2 large onions, chopped
- 1teaspoon juniper berries (optional)
- 1 teaspoon whole black peppercorns
- 10 whole cloves
- 8 whole allspice
- 3 bay leaves
- 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
- 2 2-pound jars sauerkraut, squeezed dry
- 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
- 1 pound fully cooked knockwurst
- 2 cups Alsatian Pinot Blanc or other dry white wine
- 2 pounds small red-skinned potatoes
- 2/3 cup chopped fresh parsley
- Assorted mustards
- Prepared white horseradish
- Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
- Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
- Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
- Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.
