Title: Choucroute Garni 1
Categories: Entree Meat Vegetable French Poultry
Yield: 12 Servings

2		Salted shins
1 1/2	kg	Smoked pork shoulder
750	g	Smoked belly
500	g	Salted belly
12		Strasbourg sausages
12		Montb‚liard sausages
3		Onions
3		Cloves garlic
20		Juniper berries
2	lg	Sprig thyme
2		Bayleaves
3		Cloves
10		Coriander seeds crushed
15		Black pepper corns crushed
150	g	Goose fat
3	kg	Raw choucroute
1/2	l	Riesling wine
		Salt & pepper to taste

Method

Soak shins and salted belly overnight, drain. Put them with shoulder and smoked belly in large pan, cover with cold water and bring slowly to boil. Simmer 5 mins. Drain, reserving liquor. Meanwhile, chop onions & garlic and sweat covered, in the goose fat until very soft & turning golden. Wash choucroute in two rinses of water, squeezing well between rinses. Add half the choucroute to pan with the wine. Bring slowly to boil.

By now, the meats should have had their time, so add them to the choucroute. Put herbs in a muslin bag, and add them too. Cover with the rest of the choucroute and add enough of the meat cooking liquor to moisten well without covering. Bring the whole to the boil, (optional:- pour over a little more fat and cover with greaseproof paper) cover tightly and simmer. After 2«-3 hours, remove meat from pan, cut into bite sized portions. Cut sausages into quarters. Correct seasoning of cabbage.

If preserving, divide meat, remaining cooking liquor and choucroute evenly into bocaux (12 @ 500g or 6 @ 1000g). Sterilise 1« hours, taking 1« hours to bring water to boil. If serving straight away, continue cooking choucroute for a further 2 hours, adding meats & sausages for the last « hour of cooking. Serve with plenty plain boiled potatoes and condiment or sweet mustard.

Contributed - IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 13 Jan 97 National Cooking Echo Ä

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