Choucroute garnie from Frontières: Food and Cooking from the French Borderlands (page 257) by Alex Jackson

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

  • Eat Your Books

    Requires 1-2 days for brining the pork. Can substitute pork shoulder or pork belly for pork collar, this book's "Choucroute" for commercial choucroute, and ham stock for chicken stock.

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