Name: Choucroute Garnie
Yield: Makes 8 servings
Ingredients: 1 3/4 pounds smoked meaty ham hocks; 1 pound fully cooked bratwurst; 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces; 2 large onions, chopped; 1teaspoon juniper berries (optional); 1 teaspoon whole black peppercorns; 10 whole cloves; 8 whole allspice; 3 bay leaves; 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces; 2 2-pound jars sauerkraut, squeezed dry; 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces; 1 pound fully cooked knockwurst; 2 cups Alsatian Pinot Blanc or other dry white wine; 2 pounds small red-skinned potatoes; 2/3 cup chopped fresh parsley; Assorted mustards; Prepared white horseradish

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Choucroute GarnieJeff Sarpa

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

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