Choucroute Garnie

Name: Choucroute Garnie
Cuisine: Europe, French
Ingredients: 2 tablespoons, lard, bacon fat, or extra-virgin olive oil; 1 , onion, sliced thin; 1 teaspoon, kosher salt, divided; 1 (12-ounce), smoked ham hock; 1 cup, dry white wine; 5 , garlic cloves, smashed and peeled; 6 sprigs, fresh thyme; 1 pound skinless, pork belly, cut into 2 equal pieces, fat cap trimmed to 1⁄4 inch; 1/2 teaspoon, pepper; 2 pounds, sauerkraut, rinsed and squeezed dry; 1 teaspoon, caraway seeds; 14 ounces, kielbasa sausage, cut into 6 equal pieces (about 3-inch segments); 12 ounces cooked, bratwurst, each sausage halved crosswise; Whole-grain, mustard

Main Courses
Europe
French
Meat
Pork

By Bryan Roof ･ Appears in Cook's Country December/January 2021

We’re all in for pork.

SERVES 8

TIME 3 1⁄4 hours

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