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