Choucroute Garni

Choucroute Garni
Photo by Karry Hosford

Ingredients

  • Cooking spray
  • ¼ teaspoon salt
  • 5 cups sliced Braeburn apple
  • 1 (12-ounce) bottle dark beer
  • 2 bacon slices, chopped
  • 1 (32-ounce) jar sauerkraut, rinsed and drained
  • 5 cups sliced Braeburn apple
  • + 15 more ingredients
    • 6 juniper berries, lightly crushed
    • 2 bacon slices, chopped
    • 1 (32-ounce) jar sauerkraut, rinsed and drained
    • ¼ teaspoon salt
    • 1 pound pork tenderloin, trimmed
    • 1 (12-ounce) bottle dark beer
    • ¼ teaspoon black pepper
    • 1 pound pork tenderloin, trimmed
    • ¼ teaspoon black pepper
    • Cooking spray
    • 6 whole black peppercorns
    • 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
    • 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
    • 6 juniper berries, lightly crushed
    • 6 whole black peppercorns

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm. While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece t...

View full recipe at My Recipes

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