Choucroute Garni

It sounds simple - and it is - except that it’s not. And it is worth it. The full recipe makes a HUGE amount and you’ll be grateful.

Choucroute Garnie

by Chef Daniel Stone

Ingredients:
4-5 pounds fresh sauerkraut (buy it in the bags)
2 tablespoons duck fat
1 cup finely diced onion
1 ham hock, scored well
1/2 pound slab bacon, skin removed and cut into 2 pieces (I used regular bacon)
1 large carrot, grated on the large holes of a box grater (optional)

Spice Sachet:
1 garlic clove
1 bay leaf
15 juniper berries
10 whole black peppercorns
1 branch fresh thyme
2 sprigs flat-leaf parsley

1 cup Riesling wine
4 cups chicken stock
3 cloves (or 2-3 tablespoons caraway seeds)

Garnie:
8 small red or white potatoes
canola oil, as needed
4 bratwurst
2 knockwurst
4 bauernwurst

Bake temp: 350F/175C
Bake time: 90-120 minutes