Choucroute Garni 

Ingredients

• 2 cans sauerkraut (1 pound , 11 oz each)
• 6 ham hocks about 3 pounds
• 2 cups dry white wine
• 1 bay leaf
• 6 whole cloves
• 1 medium onion peeled
• 1 1/2 pounds knockwurst
• 1 red apple quartered cored and sliced
• 12 new potatoes (about 1 1/4 pounds)

 Method

Soak sauerkraut for minutes in cold water in a large bowl; drain. Place ham hocks in a Dutch oven or a large heat proof casserole. add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling; reduce heat; cover. Simmer very slowly 1 1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender. Score knockwurst with a sharp knife; place on sauerkraut; simmer 20 minutes longer. add apple slices, pushing them down into the sauerkraut; cook 10 minutes more. Scrub potatoes well; cook in boiling salted water for 20 minutes or until done. Arrange choucroute with potatoes on a large deep platter.

Yield: 6 servings

Submitted by. E. Sieler