Recipe: Choucroute Garni
This traditional dish is a special favorite enjoyed throughout Germany all winter long. The "old style" curing and smoking of these German meats means delicious "old world" flavor.
4 slices Schaller & Weber Double-smoked Bacon
1 onion, chopped
2 cans sauerkraut (1 lb., 11 oz.)
4 cups white wine
5 juniper berries
1 bay leaf
1 apple, peeled, cored, chopped
3 slices Kassler Rippchen
6 (links) Schaller & Weber Bratwurst
6 (links) Stiglmeier Wieners (Giant Deli Frankfurter)
6 (links) Stiglmeier Bavarian Knackwurst
1 kolbase ring
Cut bacon in cubes and saute in a heavy saucepan. When lightly crisp, add onions and saute until tender. Add sauerkraut, wine, juniper berries, bay leaf, and apple. Combine all ingredients well, cover, bring to a boil and simmer slowly 1 ½ hours. Add the Kassler rippchen, knackwurst, kolbase, bratwurst and frankfurters. Cover and continue simmering for another twenty minutes. Serves 6.