• 2 tbsp unsalted butter

  • 3 1/2 pounds mixed smoked pork chops and sausages (some fresh, some garlic, some smoked), cut into pieces

  • 2 x onions, diced

  • 2 pounds sauerkraut, rinsed and drained

  • 1 cup white wine

  • 1 cup apple cider

  • 1/4 tsp ground allspice

  • 1/2 tsp caraway seed (optional)

  • coarse salt and ground black pepper


  • 1.

    Preheat oven to 350 F (180 C). Melt butter in a pan over medium heat and sauté meats until brown. Remove meats, add onion and cook until translucent, about 5 minutes. Add remaining ingredients and bring up to a simmer. Transfer sauerkraut to a baking dish and arrange meats on top.

  • 2.

    Choucroute can be chilled until ready to serve at this point, and then baked for 40 to 45 minutes, until bubbling. To hold while entertaining, reduce oven temperature to 200 F (95 C) and cover loosely with foil.

  • 3.

    Serve choucroute with a variety of mustards, sour cream (that’s Anna’s choice) and a side of buttered, boiled potatoes.

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