Choucroute Garnie

Step by stepInstructions

1. Rinse the sauerkraut and squeeze out the excess liquid.
2. In a Dutch oven, cook the bacon and onion until soft, then add the sauerkraut, wine, stock, juniper berries, peppercorns, and bay leaves.
3. Nestle the pork shoulder into the pot, cover, and simmer gently for 1 ½ hours.
4. Add the sausages and simmer 30 minutes more, until plump and heated through.
5. Remove the meats, slice them, and serve over the sauerkraut with boiled potatoes and mustard.