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Chouxcroute Alsacienne
Champagne Saurkraut

1/4 lb. bacon
2 jars best quality saurkraut
2 suckling pig's feet or 1 lb. pig neck bones
2 small onions, quartered
4 thin carrots, peeled and cut into 2 inch pieces
10 juniper berries
1/2 bottle champagne or a good Alsatian white wine
1 quart good quality chicken stock

1 lb. garlic sausages
1 lb. pork chops
2 lbs. red potatoes, cut into 1 inch pieces

Brown bacon in the botton of a 6-8 quart ovenproof casserole. When
fat has been rendered, set aside bacon pieces, and leave fat in
the botton of the dish. Rinse saurkraut very well to remove brine.
Then squeeze into tennis-ball sizes mounds to get out the
water--separate and dry well with paper towels. Layer about 1/3
in bottom of bacon pan. Arrange bacon pieces, pig's feet or bones,
onions, carrots, and juniper on top of the saurkraut. Then add
the rest of the saurkraut. Pour wine evenly over the whole lot.
Then add chicken stock carefully--you want the casserole to be damp
but not soupy. Reserve any extra stock for the cooking process.

Cut out a parchment circle to fit over the top, cover with the
circle and a lid, and bake in a preheated 350 degree oven for one
hour, 15 min. Check every so often, and if top is drying out, add
more stock. About 40 min. before the time is up, add the meat and
potatoes, tucking them into the top layer of saurkraut. Serve the
saurkraut with the meat and potato garnish, carrots and onions if
you feel like it (but probably not the pig's feet :)), and the same
wine that you cooked with.


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