Choucroute Alsatian


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

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


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