Choucroute Garnie

     This couldn't be called a true choucroute garnie. This delicious recipe if a French dish, from the Alsace region, and is one of my favorite winter foods. I leave out the potatoes, which I cannot eat, and the juniper, which I don't love. I do love the no traditional allspice and use it for a delicious seasoning here. 

     For sausage, I use my favorite, jalapeno and cheddar, but you can use any sausage you want. I've done it with bratwurst and it was quite nice. 

Choucroute Garnie Recipe

2 boneless, country-style, pork ribs, 

1 sausage

1 (14.5 oz. ) can sauerkraut, rinsed really well

2 Tbsp. bacon drippings or butter

1/2 small onion, chopped

3-4 Allspice berries

1 bay leaf

1/4 tsp. caraway seeds

Black peppers

1 Pork bouillon cube

Heat the oven to 350

Heat the fat, butter or bacon droppings, in the bottom of a pan that has a lid that can go in the oven. 

Sear the ribs all around and then remove from the pan. Add the onion and cook until translucent. Add the rinsed sauerkraut and the caraway seeds. Cook, stirring, for 5 minutes. Flatten the sauerkraut out a bit and add the seared pork and the sausages on top. 

Add the allspice, the bay leaves, and the pork bouillon cube. Add enough water to come halfway up the pork, top with the lid, and place in the oven for 90 minutes. 

Check to make sure the pork is tender and enjoy!