← Nouns Cooking · French

Ingredients

• 1.5 kg Sauerkraut, rinsed and squeezed dry
• 2 tbsp lard, goose fat or oil
• 2 Onion, thinly sliced
• 2 cloves Garlic, crushed
• 10 Juniper berries, lightly crushed
• 3 Cloves
• 2 Bay leaves
• 375 ml dry Riesling or other dry white wine
• 250 ml chicken stock
• 400 g piece of smoked bacon or pork belly, cut into 6 thick slices
• 3 smoked pork chops or a piece of smoked pork loin
• 6 Strasbourg sausages or frankfurters
• 800 g small waxy potatoes, peeled
• Black pepper
• Dijon mustard, to serve

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Warm the fat in a large casserole over medium heat and cook the onions for 8–10 min until soft and golden. Stir in the garlic for 1 minute.
2. Add the sauerkraut, juniper, cloves, bay and a good grinding of pepper and toss everything together. Pour in the wine and stock.
3. Bury the bacon slices and pork chops in the sauerkraut, bring to a simmer, cover and move to the oven for 1½ hours, until the meat is tender.
4. Meanwhile, boil the potatoes in salted water for 15–20 min until just tender, then drain.
5. Tuck the sausages and potatoes into the casserole and return it to the oven for 20 min, until the sausages are heated right through.
6. Pile the sauerkraut onto a big warm platter and arrange the meats and potatoes on top. Serve with plenty of mustard.

Tips

• Taste the sauerkraut before rinsing: if it is mild, a quick rinse is enough; very sour kraut benefits from a longer soak.
• Check sausage labels if you need it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats BBC Good Food