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Chouchroute Pork & Sauerkraut

This recipe is from Episode 5 of Secret Meat Business


  • Stock

  • Choucroute


  • 1.

    To make the ham stock, place the ham hock in to a large pot and add the bay leaves, the fennel seeds & juniper berries.

  • 2.

    Add the chopped vegetables, enough cold water to cover the ham hock.

  • 3.

    Place the pot on the stove and bring to the boil

  • 4.

    Simmer gently for 2 hours, top up the water if the level falls below the hock.

  • 5.

    In a separate large baking dish or oven proof pot and add a layer of sauerkraut to the base of the dish, add the grated apples & pork belly, sausages.

  • 6.

    Lay the pancetta over the top & then add a layer of sauerkraut over the top.

  • 7.

    Top with the bay leaves, Juniper berries, & fennel seeds.

  • 8.

    Remove the ham hock from the stock and cut four small piece and place over the sauerkraut, add the stock & white wine.

  • 9.

    Then add the butter & cover.

  • 10.

    Place the baking dish in the oven, covered with a tight fitting lid & cook at 175C for 1 to 1 ½ hours.

  • 11.

    Serve with lashings of French mustard

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Chouchroute Pork & Sauerkraut.


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