Alsatian Sauerkraut Braised with Riesling, Smoked Pork and Sausages

What you need

• 1.5 kg (3 1/4 lb) raw sauerkraut
• 3 tbsp lard or goose fat
• 1 onion, thinly sliced
• 2 cloves garlic, crushed
• 10 juniper berries, lightly crushed
• 1 tsp black peppercorns
• 3 cloves, whole spice
• 2 bay leaves
• 500 g (1 lb) smoked pork belly, in one piece
• 800 g (1 3/4 lb) smoked pork shoulder or loin, in one piece
• 300 ml (1 1/4 cups) dry Riesling or other dry white wine
• 200 ml (3/4 cup) chicken stock
• 1 kg (2 lb) waxy potatoes, peeled
• 2 smoked pork sausages, such as Montbeliard or Morteau
• 6 Strasbourg sausages or frankfurters
• Dijon mustard, for serving
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the sauerkraut in a colander under cold water, then squeeze it out by handfuls.

2. 2

   Heat the oven to 160 °C (325 °F).

3. 3

   Melt the fat in a large casserole over medium heat. Cook the onion until soft but not coloured, 6-8 min, then add the garlic for 1 min.

4. 4

   Stir in the sauerkraut so it is coated in fat, then add the juniper, peppercorns, cloves and bay leaves.

5. 5

   Bury the pork belly and pork shoulder in the sauerkraut.

6. 6

   Pour in the wine and stock. Bring to a simmer, cover tightly and move the pot to the oven.

7. 7

   Braise for 1 1/2 hours, stirring the sauerkraut once halfway and adding a splash of water if it looks dry.

8. 8

   Add the smoked sausages, pushing them into the sauerkraut. Cover and return to the oven for 30 min.

9. 9

   Meanwhile, boil the potatoes in salted water until tender, 20-25 min, then drain.

10. 10

    Lay the frankfurters on top for the last 10 min, just to heat them through.

11. 11

    Check that the pork is tender and the smoked sausages are hot right through. Taste the sauerkraut and add salt only if needed.

12. 12

    Slice the pork belly, pork shoulder and smoked sausages. Pile the sauerkraut on a platter, arrange the meats, frankfurters and potatoes around it and serve with mustard.

Imported from cookthestory.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.