Choucroute garnie from Buvette: The Pleasure of Good Food by Jody Williams

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

  • DKennedy on September 12, 2014

    A dish I would ordinarily have skipped if not for the photo. I made it using 1 lb. pork belly and 5 TJ's brand bratwurst. The finished dish was very nice, but I enjoyed the leftovers a lot more than the original dish. Keepers: the rub used on the pork belly. The crispy pork belly was outstanding right out of the frying pan, less so once it was braised. Next time I would serve the crispy pork belly and brats with spicy mustard and a good quality sauerkraut, but I would not braise the sauerkraut, I'd leave it cold and crunchy. Made for excellent sandwiches.

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