Choucroute Alsatian

1. 1

   Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots.

2. 2

   Place in the bottom of a large kettle.

3. 3

   Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut.

4. 4

   Add the wine and salt, cover tightly and cook over very low heat 2-3 hours.

5. 5

   This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand.

6. 6

   Reheat, adding knockwurst, approximately 20 minutes before serving.

7. 7

   Serve with boiled or mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.