For 8 people

1. 4 lb choucroute (tinned or fresh)
2. 1 tbsp butter
3. 1 large onion sliced
4. 2 ham knuckles
5. 2 lb smoked shoulder of ham
6. 1/4 lb bacon in one piece
7. 3 links white sausage
8. 4 knockwursts
9. 2 black puddings
10. 1/2 cup light beef stock
11. 1 pint Sylvaner or Riesling
12. 4 whole juniper berries, pepper
13. 3 cloves garlic, crushed
14. 8 potatoes

If tinned, place choucroute in a colander and let running water wash out the salt.

Drain and set aside. Place butter in an oven proof casserole.

When melted (over direct heat) add onions and brown quickly.

Remove casserole from heat and add the various meats
cut into 2”-3” pieces.

Add stock, wine, juniper berries, choucroute,
pepper and crushed garlic.

Return to a very low heat (350°F), cover and simmer for approximately one hour, checking meat for tenderness.

Serve in same dish with boiled small potatoes on the side.
Restaurant « Aux Armes de France » - Ammerschwihr
Recommended Alsace wine : Sylvaner or Riesling