Garnished Sauerkraut - (Choucroute Garnie)

Course : French
Serves: 6
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4 pounds sauerkraut
1 tablespoon butter
3/4 pound bacon -- diced
1 large onion -- studded with
3 whole cloves
1 pound polish sausage -- cut into 2 inch pieces
1 pound smoked pork shoulder
1 medium carrot -- sliced
2 pieces bay leaves
1/4 teaspoon thyme
1 teaspoon salt -- to taste
2 cups dry white Alsatian wine
3 cups water
12 medium potatoes -- peeled and boiled
12 links frankfurters
10 pieces juniper berries -- * see note
6 pieces peppercorns -- * see note

Preparation / Directions:

* Note: Tie together the juniper berries and peppercorns in a cheesecloth bag. Place sauerkraut in deep bowl. Pull it to pieces, separating the leaves. Fill bowl with water. Let stand 15 minutes. Drain. Wash sauerkraut under running water. Drain again, and press in both hands until all water is squeezed out. Meanwhile, melt butter in Dutch oven or large, heavy pan. Add bacon and onion. Cook until browned. Add sausage and pork shoulder. Cook until meat is browned. Remove meat and set aside. Add sauerkraut to pan and cook, stirring constantly, until sauerkraut is slightly browned. Add carrot, bag of juniper berries and peppercorns, bay leaves, thyme, salt, wine, and water. Bring to boil. Cover and simmer over low flame for 3 hours. Return meat to pan. Cover and continue simmering for 45 minutes. Add potatoes and frankfurters. Cover and continue simmering for 15 minutes more. For serving: On center of large heated platter, arrange sauerkraut in a dome. Cut pork into thin slices and arrange on sauerkraut. Decorate with frankfurters. Surround with pieces of sausage alternated with potatoes. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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