Choucroute garni from In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher and Toponia Miller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on August 25, 2021

    Everyone ought to make this once -- even though the overloading on pork may take a week to wear off. The mixture of the different cuts gives the saurkraut a wonderful, blended flavour which in turn, pulls the disparate meats together into a single dish.

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