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Choucroute Garni
 Courtesy of National Pork Board
 
Servings: 10
Prep Time: 20 Min. Cook Time: 2 Hr. 30 Min. What you need:
* 4 lb. refrigerated sauerkraut, rinsed well and drained
* 1/2 lb. bacon, diced * 2 large onions, peeled and coarsely chopped * 3 carrots, pared and sliced * 1/2 cup parsley, chopped * 2 bay leaves * 10 black peppercorns * 10 juniper berries * 4 whole cloves * 3 c. fruity white wine, Riesling or Mosel * 4 c. chicken broth * 1 lb. boneless pork loin, cubed * 1/2 lb. ham, cubed * 1 lb. smoked pork sausage, sliced * 1 lb. bratwurst, sliced * 2 tart green apples, cored and coarsely chopped What to do:
1. In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 min.
2. Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hr. 3. Add pork loin, ham, sausage, and bratwurst; simmer another hr. 4. Add apples and simmer for 20 min. more. Serve immediately or refrigerate overnight and reheat to serve. * Literally "garnished cabbage," this classic Alsatian dish features mellow sauerkraut garnished indeed--with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 600; Total Fat: 36g; Saturated Fat: 12g; Cholesterol: 105mg; Total Carbs: 22g; Fiber: 8g; Protein: 36g; Sodium: 3300mg;
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