Choucroute Garnie Recipe

Ingredients

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

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...

View full recipe at SpringPad

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