Choucroute Garnie Recipe

Ingredients

• Assorted mustards, for serving
• 2 pounds medium potatoes (about 10), peeled
• One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced ¼ inch thick
• 10 skinless hot dogs
• 2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
• 1 ½ cups Riesling or Pinot Gris
• 3 cups chicken stock
• + 11 more ingredients
• • 1 teaspoon freshly ground black pepper
  • ½ teaspoon caraway seeds
  • 3 large bay leaves
  • 20 juniper berries
  • 4 large garlic cloves, coarsely chopped
  • 1 large onion, coarsely chopped
  • ¼ cup duck or goose fat or peanut oil
  • 6 pounds sauerkraut (in plastic bags), drained
  • 3 pounds pork back ribs or baby back ribs, cut into 3 sections
  • 2 tablespoons light brown sugar
  • ¹/₃ cup kosher salt, plus more for seasoning

In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours. The next day, preheat the oven to 300°. Rinse the...

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