Choucroute Garnie

Pairs with J. Rickards G-V-M White Wine

Adapted from Gourmet Magazine, circa 1990. 
This classic Alsatian dish pairs perfectly with our dry white wine.

¼ lb. bacon, chopped
1 onion, thinly sliced
1 carrot, minced
2 lbs. sauerkraut, rinsed and squeezed dry
1 cup chicken stock
1 cup J. Rickards G-V-M White Wine
1 T. gin
1 T. white vinegar (or to taste)
2 bay leaves
5 juniper berries
3 whole allspice
5 whole cloves
Black pepper to taste
4 bratwursts, casings pricked with sewing needle
½ lb. garlic sausage, cut into 1-inch slices
1 T. unsalted butter
4 1-inch thick smoked pork chops
8-12 small red potatoes, steamed until tender, tossed in butter and parsley

In a large flameproof casserole, cook the bacon until fat is rendered, but bacon is not crisp, remove with slotted spoon to a bowl.  Add the onion and carrot to the casserole and cook until onion is golden.  Add the sauerkraut, tossing well to coat it with the fat for 5 minutes.  Add back the bacon along with the stock, wine, gin, vinegar and spices.  Bring to a boil and simmer covered for 20 minutes.

In a heavy skillet, brown the bratwursts and garlic sausages in the butter over medium high heat, then transfer to the casserole.  Add the pork chops to the skillet and brown on both sides.  Transfer them to the casserole and bury all the meats partially in the sauerkraut.  Simmer for 20-30 more minutes until the bratwurst is cooked.  Uncover and simmer to reduce excess liquid.  On a heated platter, mound the sauerkraut in the middle, surround with the chops and sausages and red potatoes.  Serve with strong mustard (Dijon-style or coarse grain) and J. Rickards G-V-M on the side.