- serves 8
2 Tbsp unsalted butter
3 ½ lb(s) mixed smoked pork chops and sausages (some fresh, some garlic, some smoked), cut into pieces
2 onions, diced
2 lb(s) sauerkraut, rinsed and drained
1 cup white wine
1 cup apple cider
¼ tsp ground allspice
½ tsp caraway seed (optional)
coarse salt and ground black pepper
1. Preheat oven to 350 F (180 C). Melt butter in a pan over medium heat and sauté meats until brown. Remove meats, add onion and cook until translucent, about 5 minutes. Add remaining ingredients and bring up to a simmer. Transfer sauerkraut to a baking dish and arrange meats on top.
2. Choucroute can be chilled until ready to serve at this point, and then baked for 40 to 45 minutes, until bubbling. To hold while entertaining, reduce oven temperature to 200 F (95 C) and cover loosely with foil.
3. Serve choucroute with a variety of mustards, sour cream (that’s Anna’s choice) and a side of buttered, boiled potatoes.