Choucroute Garnie

• 2 1/2 pounds bulk sauerkraut
• 2 ounces salt pork or slab bacon, in a large dice
• 2 cups finely chopped onions
• 1/2 cup chopped carrots
• 1 large clove garlic minced
• 1 tart apple, peeled, cored and grated
• 1 1/2 cups chicken stock, approximately
• 2 cups dry white wine
• 1 bay leaf
• 6 whole black peppercorns
• 4 whole cloves
• 8 juniper berries
• salt and freshly ground white pepper
• 2 pounds garlic sausage or other sausage fresh or smoked
• 1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick
• 1/2 pound black forest or virginia ham sliced 1/8 inchthick
• 6 medium sized yukon gold potatoes
• dijon mustard for serving

1. 1 drain sauerkraut, reserving juices. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees
2. 2 in a large casserole, at least 5 quarts, cook salt pork or bacon over medium heat until golden. Remove, draining well. Leave fat in casserole. Add onions and carrots and saute until soft. Add garlic and apple and cook stirring several minutes, add sauerkraut and return pork or bacon to casserole, tucking into sauerkraut. Add stock and wine, bring to a simmer
3. 3 add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper, cover and bake for 2 hours
4. 4 tuck sausages into sauerkraut. If sauerkraut looks dry add stock. If sauerkraut needs more bite, add a little reserved juice, cover and bake 20 minnutes
5. 5 place smoked pork on sauerkraurt. Cut ham slices in half and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot and return to oven 15 minutes
6. 6 while meats cook, simmer potatoes in salted water until tender, drain
7. 7 serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter and top with meats and potatoes. Serve with mustard

bulk sauerkraut, salt pork, onions, carrots, clove garlic, apple, chicken stock, white wine, bay leaf, black peppercorns, cloves, berries, salt, garlic sausage, pork tenderloin, black forest, gold potatoes

Taken from www.epicurious.com/recipes/member/views/choucroute-garnie-50102791 (may not work)