This authentic recipe for Alsatian choucroute garnie comes from chef Jean-Yves Schillinger of Brasserie Côté Cour in Colmar, France. It features sauerkraut, pork baked together in dry riesling seasoned with bay leaves, cloves and juniper berries while a variety of sausages including knackwursts, boudins blancs and blood sausage are prepared separately. The dish is served with bacon, boiled potatoes and the sausages arranged on top.

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