Choucroute Garnie

Ingredients

• 2 lbs sauerkraut (preferably,from a jar or vac pac bag)
• 4 ounces roughly diced bacon
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 carrots, diced
• 1 unpeeled granny smith apple, grated
• 1 teaspoon caraway seed
• 1 bouquet garni
• 8 juniper berries
• 8 ounces white wine
• 1 3/4 pints chicken stock
• 1 1/2 ounces butter
• 1 lb diced lean pork
• 1 lb smoked pork sausage, eg.kransky,knackwurst,cut into thick diagonal slices
• 4 tablespoons chopped parsley

Directions

1. 1

   Soak Saurkraut for 30 mins in cold water.

2. 2

   Drain.

3. 3

   Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.

4. 4

   Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.

5. 5

   Add juniper berries,boquet garni, wine and enough stock to just cover.

6. 6

   Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.

7. 7

   (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.

8. 8

   Add pork and sausage to casserole Cook about 2 hours or until tender.

9. 9

   Remove boquet garni, sprinkle with chopped parsley.

10. 10

    Serve with ryebread, boiled potatoes and German style mustard.