This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2008
- 1/4 cup butter
- 3 onions sliced
- 12 oz slab smoked bacon
- 1 carrots peeled and halved
- 2 cups riesling wine
- 1 bay leaf
- 1 teaspoon caraway seeds
- 8 juniper berries
- 6 peppercorns
- 2 cloves
- 2 garlic cloves
- 2 lbs smoked pork shoulder (or 3 lb/1.5 kg smoked ham hocks)
- 3 pork sausages (such as Strasbourg, bratwurst, frankfurter, knockwurst and blutwurst)
- 6 cups sauerkraut rinsed, drained and squeezed dry
- 3 wieners
- 3 potatoes peeled and halved
MethodIn large Dutch oven, melt butter over medium heat; cook onions, stirring, until golden, about 10 minutes.
Cut bacon into 6 same-size chunks; add to pan and cook until browned and fat is released, about 6 minutes.
Add carrot, wine, 1/2 cup (125 mL) water, bay leaf and caraway seeds.
In cheesecloth square, tie together juniper berries, peppercorns and cloves; add to pot. Stir in garlic. Add pork shoulder and sausages; cover with sauerkraut. Cover and cook until warmed.
Transfer to 325°F (160°C) oven. Cook, turning pork over halfway through and re-covering with sauerkraut, until pork is tender, 2-1/2 to 3 hours.
Add wieners; warm through, about 15 minutes. Discard bay leaf and spice bag. Transfer pork, sausages and wieners to cutting board; cut into portions.
Meanwhile, in pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain.
Heap sauerkraut onto large platter; surround with vegetables and meat.
Nutritional facts Per each of 10 servings: about
- Sodium 1930 mg
- Protein 27 g
- Calories 628.0
- Total fat 44 g
- Cholesterol 126 mg
- Saturated fat 20 g
- Total carbohydrate 33 g
- Iron 30.0
- Folate 23.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 43.0