Required: Big Appetite, Bigger Pot   By Florence Fabricant
The New York Times, January 5, 2005

CHOUCROUTE is a perfect example of humble fare fit for a party. And the more the merrier, because having at least six appetites to satisfy allows for a greater variety of sausages and other meats. Though pork and sauerkraut go hand in hand, I have made duck choucroute with duck fat, confit, smoked duck breast, duck sausage and a topping of minced duck cracklings. It is extremely important to buy bulk sauerkraut from a good purveyor. Never use canned. Rinse it thoroughly, and wring it out very well in your hands before proceeding with the preparation. I like to reserve the drained brine and use a little of it as a seasoning instead of salt. As for the meats suggested in the recipe, feel free to make substitutions depending on your personal taste. Once the choucroute is done, it can be set aside and gently reheated before it is served, with plenty of Alsatian Riesling or beer.   More about Sauerkraut and Choucroute Garnie

Choucroute Garnie
Pronounced: shoe krewt gar knee (hard g like in goat)
Time: 3 1/2 hours

2 1/2 pounds bulk sauerkraut
2 ounces salt pork or slab bacon,
      in large dice
2 cups finely chopped onions
1/2 cup chopped carrots
1 large clove garlic, minced
1 tart apple, peeled, cored and grated
1 1/2 cups chicken stock, approximately
2 cups dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
Salt and freshly ground white pepper
2 pounds garlic sausage or other sausage,
      fresh or smoked
1 1/2 pounds boneless smoked pork tenderloin,
      sliced 1/2 inch thick
1/2 pound Black Forest or Virginia ham,
      sliced 1/8 inch thick
6 medium-size Yukon Gold potatoes, peeled
      and quartered

Dijon mustard for serving.

1. Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.

2. In a large casserole, at least 5 quarts, cook salt pork or bacon over medium heat until golden. Remove, draining well. Leave fat in casserole. Add onions and carrots, and sauté until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.

3. Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover, and bake 2 hours.

4. Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover, and bake 20 minutes.

5. Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot, and return to oven 15 minutes.

6. While meats cook, simmer potatoes in salted water until tender. Drain.

7. Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

Yield: 6 servings.