Choucroute Garnie

Ingredients

• 2 lb sauerkraut, drained and rinsed
• 2.5 lb pork shoulder, bone-in, cut into 3-inch chunks
• 4 pieces smoked pork chops
• 6 pieces smoked pork sausages
• 2 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 3 whole medium carrots
• 2 whole celery stalks
• 4 whole garlic cloves
• 1.5 cups dry white wine (Alsatian or Riesling)
• 2 cups low-sodium chicken or pork stock
• 1 tablespoon juniper berries
• 2 whole bay leaves
• 3 whole fresh thyme sprigs
• ½ teaspoon black peppercorns
• 1 teaspoon sea salt
• 2 tablespoons Dijon mustard

Instructions

1. 1

   Pat the 2.5 lb pork shoulder chunks completely dry with paper towels — removing surface moisture is essential for developing a deep golden crust. Season generously on all sides with 0.5 teaspoon of sea salt and a few grinds of black pepper.

2. 2

   Drain and rinse the 2 lb sauerkraut under cold running water, squeezing gently with your hands to remove excess liquid. This mellows the sharp tang. Set aside.

3. 3

   Prepare your aromatic vegetables: cut 1 large yellow onion into thick half-moons, cut 3 medium carrots on the bias into 1-inch pieces, cut 2 celery stalks into 1-inch chunks, and lightly crush 4 unpeeled garlic cloves with the flat of a knife.

4. 4

   Toast 1 tablespoon of juniper berries in a dry skillet over medium-high heat for 30 seconds until fragrant — you should smell their piney aroma immediately. Crush them coarsely with a spoon and set aside.

5. 5

   Heat 2 tablespoons of extra-virgin olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in two batches, brown the pork shoulder pieces for 3-4 minutes per side until deeply golden on all surfaces — do not crowd the pot. Listen for an active sizzle; if the oil is smoking, lower the heat slightly. Transfer browned pork to a plate.

6. 6

   In the same pot, sauté the diced onion, carrot, and celery over medium heat, stirring occasionally, for 5-6 minutes until the onions turn translucent and the vegetables soften slightly. You should smell sweet caramelization developing.

7. 7

   Add the crushed garlic cloves and stir constantly for 30 seconds until fragrant. Pour in 1.5 cups of dry Alsatian white wine and scrape the bottom of the pot with a wooden spoon to release all the caramelized brown bits — this builds flavor. Simmer for 2-3 minutes until the wine reduces by about one-quarter.

8. 8

   Return the browned pork to the pot along with any accumulated juices. Add the rinsed 2 lb sauerkraut, 2 cups of low-sodium stock, the crushed juniper berries, 2 bay leaves, 3 fresh thyme sprigs, and 0.5 teaspoon of black peppercorns. Stir everything together until well combined.

9. 9

   Bring to a simmer over medium heat — you should see gentle bubbles breaking the surface. Cover with a lid and transfer to a 325°F oven. Braise for 1.5 to 2 hours until the pork is fork-tender and easily shreds.

10. 10

    Remove the pot from the oven and carefully nestle the 4 smoked pork chops and 6 smoked pork sausages into the sauerkraut mixture. Return to the oven, uncovered, for 30-35 minutes until the sausages are heated through and the liquid reduces slightly. You should see a thin layer of liquid pooling at the bottom.

11. 11

    Remove the pot from the oven and let rest for 5 minutes. Taste the braising liquid and season with additional sea salt if needed — remember that the pork and sausages contribute saltiness. Stir 2 tablespoons of Dijon mustard into the sauerkraut until fully incorporated.

12. 12

    Transfer the choucroute garnie to a large deep platter or directly to bowls. Arrange the pork chunks, pork chops, and sausages on top of the sauerkraut, then ladle 2-3 tablespoons of the braising liquid over each serving. Garnish with fresh thyme if desired. Serve hot alongside boiled potatoes and cornichons.

Tools you’ll need

• large Dutch oven with lid
• 12-inch skillet
• paper towels
• wooden spoon
• knife and cutting board
• instant-read thermometer
• deep platter or serving bowls

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