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Description : A combination of the typical fermented cabbage style sauerkraut and pork meat.

Recipe of Choucroute
Ingredient Name	Unit	Quantity

bacon	lbs	1/2
bay leaf	number	1
dry white wine such as Riesling or Sylvaner	cup	1
fresh and raw sauerkraut	lbs	2 1/2
goose fat (or pork fat)	oz	2.5
juniper berries	number	12
onion, peeled and sliced	number	1
peppercorns	number	6
pork knuckle	number	1
Salt	to taste
sausage (frankfurter, kielbasa)	lbs	1
smoke pork shoulder	number	1
thyme	springs	1
white stock or chicken bouillon	cup	1
Directions \| How to make Choucroute

Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible. Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time. Step 3: Preheat oven to 335 F. Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole. Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and sauté. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes. Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes. Step 7: Add the sausages. Cook for 40 minutes. Serving: Usually with boiled potatoes.

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

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