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1
In an 8-quart casserole, heat the olive oil over medium heat.
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2
Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
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3
Add the sausage and cook, stirring frequently, until the meat is well browned, about 15 minutes.
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4
Add the fennel seed and cook stirring for another minute or so.
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5
Place about 1/3 of the chopped onions, 1/3 of the sauerkraut, 1/4 of the thyme leaves, and 1/3 of the kielbasa over the sausage.
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6
Moisten with one-third of the stock and a little wine.
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7
Repeat twice more, layering onions, sauerkraut, thyme leaves, and kielbasa, then moistening with stock and wine.
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8
Arrange the diced pork butt and smoked ham hocks on top of the last layer of sauerkraut, sprinkle with the remaining thyme and the black pepper.
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9
Bring the casserole to a simmer over medium-high heat.
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10
Lower the heat and simmer gently for 2 hours, covered, without stirring.
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11
Remove the ham hocks.
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12
Trim the fat from the hocks then cut the meat from the bones.
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13
Return the ham to the casserole.
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14
Add the chicken bratwurst and simmer until the bratwurst are fully cooked, about 30 minutes.
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15
When ready to serve, remove the chicken bratwurst.
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16
Stir the casserole and add salt, to taste.
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17
Spoon the choucroute onto warm plates, top each serving with a bratwurst, and garnish with a thyme sprig.
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18
Pass toasted bread, mustard and sour cream as accompaniments.
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19
* Chef's Note: This recipe is even better made with your own sauerkraut recipe!
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20
The choucroute can also be served as an accompaniment to game hen or quail.
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21
Either bird should be trussed and can stew on top of the choucroute.
