Choucroute with Pork and Sweet Potatoes
- 1 onion
- 2 tablespoons Goose fat
- 1 kilogram (approximately 2 pounds) uncooked Sauerkraut
- 200 milliliters (approximately 7 ounces)dry Alsatian white wine
- 1 sour Apple
- 12 Juniper berries
- 1 liter (approximately 34 ounces) Beef broth (or meat stock)
- 250 grams (approximately 9 ounces) streaky Pancetta (in one piece)
- 500 grams (approximately 18 ounces)) Sweet potato
- 2 centiliters (approximately 3 tablespoons) Cherry brandy
- 4 cooked Smoked pork chops (pork ribs)
- 4 strong tasting Boiled sausages
- freshly ground peppers
Peel and chop onion. Melt goose fat in a pan. Sauté onion in the goose fat until translucent. Rinse sauerkraut, to the pan, and cook stirring occasionally for 5 minutes. Add the wine. Quarter and core the apples and thinly slice. Place the juniper berries in a cheesecloth bag and add to the pot.
Add enough of the broth to almost cover the vegetables. Cover and cook over low heat, stirring occasionally for 1 hour. Add the pancetta and Kirsch and cook 30 minutes. Rinse the potatoes, add to the pot and cook until tender, about 30 minutes.
Shortly before serving, heat the chops and sausage in the cabbage until piping hot, about 15 minutes. Remove the pancetta and cut into strips. Remove the bag with the juniper berries. Season with salt and pepper herb. Arrange the sauekraut on plates with the bacon, meat and potatoes If desired, serve garnished with grapes and fresh herbs.