Choucroute Garnie - Recipes - The New York Times

Ingredients

  • Dijon mustard for serving
  • 6 medium-size Yukon Gold potatoes, peeled and quartered
  • ½ pound Black Forest or Virginia ham, sliced 1/8 inch thick
  • 1 ½ pounds boneless smoked pork tenderloin, sliced ½ inch thick
  • 2 pounds garlic sausage or other sausage, fresh or smoked
  • Salt and freshly ground white pepper
  • 8 juniper berries
  • + 11 more ingredients
    • 4 whole cloves
    • 6 whole black peppercorns
    • 1 bay leaf
    • 2 cups dry white wine
    • 1 ½ cups chicken stock,approximately
    • 1 tart apple, peeled, cored and grated
    • 1 large clove garlic, minced
    • ½ cup chopped carrots
    • 2 cups finely chopped onions
    • 2 ounces salt pork or slab bacon, in large dice
    • 2 ½ pounds bulk sauerkraut

View full recipe at SpringPad

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