Choucroute au Champagne

• Salt pork slices
• 2 to 3 onions, sliced
• Several cloves garlic, coarsely chopped
• 4 to 5 pounds sauerkraut
• Large piece salt pork
• Freshly ground black pepper
• Champagne (white wine may be substituted)
• Smoked pork loin, bratwurst, vaurenwurst, knockwurst, or frankfurters

1. Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic.
2. Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it.
3. Add just enough champagne or white wine to cover the sauerkraut.
4. Simmer on top of the stove or in a 300F oven for 4 to 6 hours.
5. The longer it cooks, the better it will be.
6. Smoked pork loin is a natural accompaniment for choucroute.
7. Roast it for 10 to 15 minutes per pound or until thoroughly heated through.
8. Bratwurst, vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty additions.
9. Use any or all these meats.
10. To serve, heap the choucroute in the middle of a platter and arrange slices of meat around it.
11. If the sauerkraut was cooked in white wine, place half a bottle or two splits of champagne in the center of the sauerkraut.
12. At the table, give the bottle a good shake and remove corks so the champagne gushes out over the sauerkraut.
13. Serve with plain boiled potatoes.
14. With this, drink champagne or Riesling.

salt, onions, garlic, sauerkraut, salt pork, freshly ground black pepper, white wine, pork loin

Taken from www.epicurious.com/recipes/food/views/choucroute-au-champagne-101466 (may not work)