Choucroute Garni

• Two 1-pound bags sauerkraut, drained
• 2 tablespoons bacon drippings or a few slices of bacon, diced
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 1 Granny Smith apple, peeled, cored, and grated
• 1 garlic clove, minced
• One or two 14 1/2-ounce cans chicken broth
• 2 cups dry white wine or beer
• 1 ham hock, fresh or store-bought smoked
• 1 bay leaf
• 1 teaspoon juniper berries
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon whole cloves
• Kosher salt and black pepper to taste
• 4 to 5 pounds of cooked meatchoose a variety, such as sausages, hot dogs, ham chunks, any cheater pork, and Five-Star Duck Legs (page 103)
• Dijon mustard
• Boiled potatoes

1. HEAT oven to 325F.
2. RINSE the sauerkraut under running water and drain thoroughly; set aside.
3. In a large Dutch oven (6 to 8 quarts), Heat the bacon drippings.
4. (If starting with sliced bacon, cook it to render the fat.
5. Set aside the bacon, leaving the drippings.)
6. ADD the onions and cook over medium heat until softened, about 8 minutes.
7. ADD the carrots, apple, and garlic and cook for an additional 5 minutes.
8. ADD the sauerkraut, cooked bacon (if using), chicken broth, wine, ham hock, and the remaining seasonings.
9. Bring the pot to a simmer.
10. COVER the pot and bake for 2 hours.
11. Remove the pot from the oven and tuck the cooked meats into the choucroute.
12. Stir in additional chicken broth if it seems dry.
13. COVER and bake for an additional 30 minutes.
14. Serve with Dijon mustard and boiled potatoes.

bags sauerkraut, bacon, onions, carrots, apple, garlic, chicken broth, white wine, ham hock, bay leaf, juniper berries, coriander seeds, black peppercorns, cumin seeds, whole cloves, kosher salt, sausages, mustard, potatoes

Taken from www.epicurious.com/recipes/food/views/choucroute-garni-391403 (may not work)