Braised Cured Pork and Sausages with Sauerkraut

🛒Ingredients (Grocery List)

  • 4 1/2 pounds Raw Sauerkraut

  • 10 ounces fresh Pork Rind

  • 1 pound chunk of Bacon

  • 1 Calf Foot, split in half

  • 1 Smoked Pork Shoulder

  • 1 Carrot, peeled

  • 2 Onions, stuck with 3 whole Cloves total

  • 20 Juniper Berries

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • 10 Black Peppercorns

  • 7 tbsp Butter

  • 2 cups Dry White Wine, preferably from Alsace

  • Salt and Pepper

  • 1-pound New Potatoes, peeled

  • 1 pound French Garlic Sausage or Kielbasa

  • 10 Frankfurters

  • Dijon Mustard for serving

🍴Serves: 6

⏰Prep Time: 30 min

Plus, overnight soaking

⏱️Cook Time: 3 hours 30 minutes


🥣Instructions

1. In a large bowl, cover the Sauerkraut generously with Water and let soak overnight, changing the Water 2 or 3 times.

2. Drain the Sauerkraut and squeeze out as much of the Water as possible. Spread on a large, clean kitchen towel.

3. Add the Pork rind, Bacon, Calf Foot, and Pork Shoulder to a large pot of Water and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes, then drain.

4. In a flameproof casserole, spread out the Pork Rind. Bacon, Calf Foot, and Pork Shoulder to a large pot of water and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes, then drain.

5. In a flameproof casserole, spread out the Pork Rind. Cover with half Sauerkraut, the Carrot, Onions, Juniper berries, Bouquet Garni, and Peppercorns. Add the Bacon, Calf Foot, Pork Shoulder, and Butter. Spread the remaining Sauerkraut on top. Add the Wine and enough Water to barely cover the Sauerkraut. Season with Salt and Pepper. Cover and bring to a boil over medium-high heat, then reduce the heat to low and cook for about 3 hours and 30 minutes, removing the Bacon after 1 hour and the Pork Shoulder after 1 hour and 30 minutes.

6. Add the Sausage and Frankfurters to the same boiling Water and cook through.

7. Slice the Pork Shoulder, Sausage, and Bacon. Spread the Sauerkraut on a large, warmed plater and arrange the sliced meats and Frankfurters on top. Serve hot, passing the Potatoes and Mustard separately.