Choucroute Garni
cjRecipes.com2 cans (1 pound, 11-ounces each) sauerkraut
6 ham hocks, weighing about 3 pounds
2 cups dry white wine
1 bay leaf
6 whole cloves
1 medium-size onion, peeled
1-1/2 pounds knockwurst
1 red apple, quartered, cored and sliced
12 new potatoes (about 1-1/4 pounds)
1. Soak sauerkraut 5 minutes in cold water in a large bowl; drain well.
2. Place ham hocks in a Dutch oven or a large heat-proof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling; reduce heat; cover. Simmer very slowly for 1-1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender.
3. Score knockwurst with a sharp knife; place on sauerkraut; simmer 20 minutes longer. Add apple slices, pushing them down into sauerkraut; cook 10 minutes longer.
4. Scrub potatoes well; cook in boiling salted water and cover in a medium-size saucepan 20 minutes, or until done.
5. Arrange choucroute with potatoes on a large deep platter. Serve with wholewheat bread and individual servings of mustard, if you wish.
Makes 6 servings
Recipe Tags: Casserole, Dutch Oven, German, Ham, Knockwurst, Main Dish, Potato, Sauerkraut, Wine
