In this traditional Alsatian dish, the sauerkraut is soaked and then braised to render it sweet and silky. Serve with some boiled potatoes or buttered egg noodles.
3 pounds sauerkraut
2 tablespoons unsalted butter
1 large onion, thinly sliced
1 carrot, thinly sliced
1 cup Chicken Stock or purchased low-sodium stock
1 cup dry white wine
1/4 cup gin (or 10 whole juniper berries tied in cheesecloth)
1/4 cup chopped fresh parsley
2 teaspoons fresh thyme or 3/4 teaspoon dried
1 bay leaf
1 pound smoked pork butt, cut into 1-inch cubes
1/2 pound Smoked Kielbasa or purchased smoked sausage, cut into 3/4-inch slices
1/2 pound Bratwurst or purchased bratwurst, cut into 3/4-inch slices
Salt and freshly ground black pepper to taste
For serving: 3/4 cup whole grain mustard
1. Preheat the oven to 350°F. Drain sauerkraut in a colander. Place sauerkraut into a large mixing bowl of cold water for 10 minutes. Drain and repeat the soaking. Press out as much water as possible from sauerkraut, and set aside.
2. Heat butter in a Dutch oven over medium-high heat. Add onion and carrot, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add sauerkraut, stock, wine, gin, parsley, thyme, and bay leaf. Mix well. Add pork and kielbasa. Press meats down into sauerkraut. Bring to a boil over medium-high heat, stirring occasionally.
3. Cover the pan, and transfer it to the oven. Bake for 13/4 to 2 hours, or until meats are tender and sauerkraut is soft. Remove and discard bay leaf, and season to taste with salt and pepper. Serve immediately, passing mustard separately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.