Choucroute
"A traditional French dish with a variety of pork cuts."
Serves 6 servings, 120 g each | Prep Time 40 Minutes | Cook Time 2 HoursWhy I Love This Recipe
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Ingredients You'll Need
120 g Bacon, medium dice
180 g Onions, medium dice
22.5 g Garlic, chopped fine
120 g Granny Smith Apples, medium dice
600 g Sauerkraut
60 ml Dry White Wine
60 ml White Wine Vinegar
240 ml Chicken stock
Sachet:
3 Juniper Berries
1.5 Bay Leaves
1 Clove
2.5 ml Caraway Seeds
2 lb. (0.6 kg) Boneless Pork Butt
480 g Smoked Pork Loin
700 g Red Potatoes, peeled and quartered
6 links Bratwurst
TT Salt
TT Pepper
Directions
Render the bacon.
Saute the onions, garlic, and apples in the bacon fat without browning.
Rinse the sauerkraut and squeeze out the liquid. Add the sauerkraut to the pan.
Stir in the wine, vinegar, stock, and sachet. Wait until the alcohol evaporates.
In another pan, fry the pork butt until the sides are slightly brown.
Move the sauerkraut into the Instant Pot and place the pork butt on the sauerkraut. Cook for 30 minutes.
In a pan, sear the bratwurst and turn occasionally to brown all the sides.
Add the smoked pork loin, potatoes, and bratwurst into the Instant Pot. Remove the sachet, then season with salt and pepper. Cook again for around 15 minutes.
Carve the meats and serve with a portion of the sauerkraut and potatoes.
