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Title: Choucroute Garnie (Adapted From Curnonsky)
Categories: French Poultry Pork Sausage
Yield: 1 Servings
| 2 | lb | Sauerkraut |
| 1 | Onion, large | |
| 4 | tb | [heaping] duck fat or goose |
| Fat (this is essential) | ||
| 2/3 | c | Dry white wine |
| 2 | Apples (Granny Smith), | |
| Peeled, cored, and cut into | ||
| Pieces | ||
| 20 | Juniper berries | |
| 6 | Thick slices smoked bacon, | |
| Cut into chunks | ||
| 2 1/2 | c | Chicken or beef stock |
| 1/4 | c | Kirsch or brandy |
| 8 | Sausages (Bratwurst, | |
| Garlic) | ||
| Some leftover duck | ||
| 8 | New potatoes |
Chop the onion finely and fry in the duck fat using a heavy ovenproof stewpot. Wash lightly and drain the sauerkraut and add to the pot. Add the wine, the apples, the juniper berries, and the bacon. Add stock to not quite to cover, otherwise it will be too soupy. Cover with a lid and place in a 300 degree F. oven for 2 - 3 hours. Check from time to time and make sure the liquid has not boiled away.
Meanwhile, grill the sausages over a gas or charcoal grill. Boil the potatoes in their skins until done. Add the meats to the sauerkraut about 1/2 hour before serving time. Add the Kirsch or brandy and stir to mix.
Arrange the sauerkraut on a heated platter with the sausages and the potatoes. Have some good Meaux mustard and crusty bread as well. Serve with an Alsatian or German white wine. Or, for something different, some icy Pilsner. Man, is this good.