CHOUCROUTE GARNI

CHOUCROUTE GARNI

Serves 8

Note: The Polish sauerkraut at Kramarczuk's, 215 E. Hennepin Av. in Minneapolis, is a good choice, but some supermarkets carry sauerkraut packed in jars. Co-ops and shops specializing in spices sell bulk juniper berries, so you can buy a small amount. Cost: $2 per serving

• 1 (33-oz.) jar sauerkraut

• 4 slices thick-cut bacon, each cut in several pieces

• Black pepper, to taste, freshly ground

• 4 to 6 juniper berries, crushed

• 2 bay leaves

• 1 large or 2 small onions, stuck with a couple of whole cloves

• 1 meaty ham hock, cut in several pieces

• 1 (12-oz.) bottle of beer (not dark) or more

• 1/2 to 1 c. water

• 4 old-fashioned skin-on wieners

Directions

Preheat to 350 degrees. Drain the sauerkraut, rinse well with cold water and squeeze most of the moisture out. Set aside in a large bowl.

Line the bottom of a heavy casserole with the bacon slices. Separate the clumps of sauerkraut into a looser mass, add black pepper and crushed juniper berries and toss. Add the Polish sausage pieces and mix to distribute.

Put half the sauerkraut mixture on top of the bacon pieces, lay the bay leaves, onion and ham hock pieces on top and add the rest of the sauerkraut. Pour the beer in and add about 1/2 to 1 cup of water, so that the liquid comes about 1 to 2 inches from the top of the sauerkraut.

Meanwhile, boil the potatoes, drain and add to the sauerkraut mix when you take the lid off, nestling them below the surface. Recover and bake 30 minutes or more, until the ham is falling off the bones. Remove the ham-hock pieces and cut the meat into smaller pieces and return them to the choucroute.

During the last few minutes, boil the wieners a few minutes, drain, cut them in several pieces each and place on top of the finished choucroute. Serve from the casserole.

Nutrition information per serving:

Calories355Fat22 gSodium1,320 mg

Carbohydrates26 gSaturated fat8 gCalcium48 mg