Choucroute Garni a La Juive

Ingredients

• (optional)
• horseradish sauce
• (optional)
• mustard
• sausages
• 6
• sausages
• + 66 more ingredients
• • 6 kosher frankfurters or 6
  • sausages
  • 6 kosher frankfurters or 6
  • cooked corned beef
  • 2 lbs
  • cooked corned beef
  • 2 lbs
  • potatoes, peeled, washed and quartered
  • 6 medium
  • potatoes, peeled, washed and quartered
  • 6 medium
  • fresh ground pepper
  • whole cloves
  • 4
  • whole cloves
  • 4
  • garlic cloves, peeled and smashed
  • 2
  • garlic cloves, peeled and smashed
  • 2
  • caraway seed
  • 1 tablespoon
  • caraway seed
  • 1 tablespoon
  • juniper berries
  • 1 tablespoon
  • juniper berries
  • 1 tablespoon
  • bay leaves
  • 2
  • bay leaves
  • 2
  • water
  • 2 cups
  • water
  • 2 cups
  • (Alsatian)
  • dry white wine
  • 2 cups
  • (Alsatian)
  • dry white wine
  • 2 cups
  • onion, peeled
  • whole
  • 1
  • onion, peeled
  • whole
  • 1
  • onion, peeled and sliced thin
  • 1 medium
  • onion, peeled and sliced thin
  • 1 medium
  • smoked goose breast, diced
  • ¼ lb
  • smoked goose breast, diced
  • ¼ lb pastrami or ¼ lb
  • smoked goose breast, diced
  • ¼ lb pastrami or ¼ lb
  • vegetable oil
  • 3 tablespoons
  • vegetable oil
  • 3 tablespoons duck schmaltz or 3 tablespoons
  • sauerkraut
  • 4 lbs
  • sauerkraut
  • 4 lbs

1 Wash the sauerkraut in cold water. Drain. Then wash it a second time, in very hot water. Drain again. Squeeze the water out of the sauerkraut by forming it into balls and pressing it between your hands. 2 In a heavy-bottomed oven-proof pot, melt the goose or duck fat. Add the pastrami or goose...

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