Choucroute Garnie

Name: Choucroute Garnie
Yield: Serves 8
Cuisine: French
Ingredients: 2 tablespoons, lard, bacon fat, or extra-virgin olive oil; 1 , onion, sliced thin; 1 teaspoon, kosher salt, divided; 1 (12-ounce), smoked ham hock; 1 cup, dry white wine; 5 , garlic cloves, smashed and peeled; 6 sprigs, fresh thyme; 1 pound skinless, pork belly, cut into 2 equal pieces, fat cap trimmed to 1⁄4 inch; 1/2 teaspoon, pepper; 2 pounds, sauerkraut, rinsed and squeezed dry; 1 teaspoon, caraway seeds; 14 ounces, kielbasa sausage, cut into 6 equal pieces (about 3-inch segments); 12 ounces cooked, bratwurst, each sausage halved crosswise; Whole-grain, mustard

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Appears in Cook's Country December/January 2021

Main Courses

French

Pork

We’re all in for pork.

SERVES8

TIME3 1⁄4 hours

WHY THIS RECIPE WORKS

At its simplest, choucroute garnie is a rustic, rib-sticking, country-style dish that puts the focus on the meat. The dish has roots in the Alsace region of France: “Choucroute” means “sauerkraut” in French. And while there’s plenty of saue...

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