Serves 6 to 8

Choucroute Garnie means a gathering of pork, which this delicious dish is, being comprised of ham hocks, sausages, smoked pork chops and other such delights.  Cooked long and slow with sauerkraut, potatoes, onions, garlic and wine or beer, it is definitely a dish for a cold winter day.

2 large yellow onions

2 jars of sauerkraut

8 to 10 small red new potatoes, unpeeled

10 or 12 small boiling onions

8 to 10 cloves of garlic, peeled

2 or 3 tart apples, cored and cut into 8ths 

2 smoked ham hocks

About a pound of Bratworst

About a pound of Kielbasa 

About 2 pounds of smoked pork chops

6 or 8 juniper berries (if available)

2 bay leaves

1 sprig of fresh rosemary

1 sprig of fresh sage

1 sprig of fresh thyme

1 teaspoon black pepper corns, crushed

White wine

½ cup chopped fresh parsley

Start with a large pot with a tight fitting lid, or a large slow cooker.  Peel the yellow onions and cut into ¼ inch slices.  Lay the slices of onion on the bottom of the pot.  Next put half of the sauerkraut over the onion slices.  Now put all the remanding ingredient except the wine and parsley, into the pot in alternate layers.    Cover with the remaining sauerkraut and pour in about 2 cups of wine.

Bring to a boil, cover with a tight fitting lid, reduce the heat to maintain a simmer and continue to cook for about 2 hours, or until the ham hocks are very tender.  You may have to add a bit more wine now and then.  When finished, turn off the heat, stir in the parsley, cover again allow to sit for about 5 minutes before serving.  Place all ingredients on a serving platter and keep warm.  Strain the liquid, skim off as much fat as possible and serve in a seperate dish to spoon over the potatoes.  Serve with fresh crusty bread and an Alsatian wine or beer.