Foryoueats: Choucroute Garnie à L'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats And Sausa

Name: Foryoueats: Choucroute Garnie à L'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats And Sausa
Ingredients: 1 pound (450g) boneless pork loin; 1 pound (450g) boneless pork shoulder; Kosher salt; 1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided; 2 medium yellow onions, thinly sliced (about 12 ounces; 350g total); 2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note); 1 cup (240ml) homemade chicken stock or low-sodium chicken broth; 1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves; 1 pound (450g) slab bacon; 1 ham hock (about 3/4 pound; 340g); 1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional); 5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained; 1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst; 2 smoked pork chops (about 1 1/4 pounds; 560g total); 5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender; 2 tablespoons (30ml) kirsch (cherry brandy; optional)

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This Choucroute Garnie recipe combines braised sauerkraut with mixed meats and sausages for a traditional Alsatian dish. Flavored with white wine, homemade chicken stock, and a variety of pork...

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Ingredients

1 pound (450g) boneless pork loin
1 pound (450g) boneless pork shoulder
Kosher salt
1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided
2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)
2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note)
1 cup (240ml) homemade chicken stock or low-sodium chicken broth
1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves
1 pound (450g) slab bacon
1 ham hock (about 3/4 pound; 340g)
1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)
5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained
1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst
2 smoked pork chops (about 1 1/4 pounds; 560g total)
5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender
2 tablespoons (30ml) kirsch (cherry brandy; optional)