Pierre Franey’s Choucroute Garnie from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 8 frankfurters
• 1 pound lean bacon, in one piece, with rind removed
• 1 garlic sausage
• 12 thin slices of fat back (available at pork stores and many meat markets)
• 1 bottle dry white wine
• 3 to 3½ pounds sauerkraut, fresh or canned
• 2 cups Chicken or Veal Stock
• 2 small onions, each stuck with 4 cloves
• ½ teaspoon ground cuminseed
• 1 bay leaf
• 12 juniper berries
• 2 large carrots, trimmed and scraped
• 1 garlic clove
• 2 pounds smoked pork shoulder butt
• 12 peppercorns
• Pinch of dried thyme