Serves | 6 |
- 8 cups drained sauerkraut
- 4 Tbsp duck fat
- 1 lb double-smoked bacon, cut into 3-inch-long pieces
- 5 links smoked sausage
- 3 lbs porkette (or smoked pork chops), sliced ¼-inch thick
- 1 cup thinly sliced sweet onion
- 2 sprigs fresh thyme
- 6 juniper berries
- 2 small bay leaves
- 1 tsp caraway seeds
- 4 whole cloves
- salt and freshly ground black pepper
- 8 cloves garlic, smashed
- 2 cups Riesling or dry white wine
- 3 cups chicken stock
- 8 to 10 fingerling potatoes, cleaned
- ½ cup chopped flat-leaf parsley
- crusty bread
- Dijon mustard
| Preparation | Preheat oven to 325ºF. Rinse sauerkraut 3 times in cold running water. Drain well and set aside. In an enameled cast-iron pot, heat duck fat over medium-high heat. Add bacon and cook for 5 minutes. Remove bacon from pan, add sausages and cook for 5 minutes, flipping periodically. Remove sausages and add porkette. Sauté for about 3 minutes, turning once, and remove from pan.
Reduce heat to low and add onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat onions until they are translucent, not brown, about 10 minutes. Add garlic and heat through.
Deglaze the pan with wine and reduce until nearly evaporated. Add chicken stock, a pinch of salt and pepper and sauerkraut. Bring to a simmer. Top with bacon, cover and place in the oven. After 1½ hours, place the sausages and the porkette on top of the bacon. Scatter potatoes over entire dish. Cover and return to the oven for about 1 hour or until the potatoes are tender. Check the liquid; it should be mostly evaporated. If needed, add a little water.
| To Serve | Sprinkle with parsley. Serve with crusty bread and mustard.