Choucroute Alsatian

Ingredients

• 1 pound smoked pork butt (boneless), trimmed and thickly sliced
• ½ pound knockwurst
• ½ teaspoon caraway seeds
• 3 pounds sauerkraut
• 12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
• 2 carrots
• 6 pork shoulder chops, bone removed
• + 2 more ingredients
• • 1 teaspoon salt
  • 1 cup Rhine or Alsatian wine

Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes...

View full recipe at Epicurious