Choucroute Garnie is an Alsatian dish that is sauerkraut cooked in wine and garnished with local smoked meats. The meats I assembled and smoked on my pellet grill were, fresh beer bratwurst, fresh polish sausage, smoked bratwurst, smoked Italian sausage, pork belly, and a small piece of rib tips.
These all caught a 170F smoke of maple-hickory-oak for two hours while 3 smoked ham hocks simmered inside in a pan of water. This water got boiled down to 2 cups and was later added to the kraut along with 2 C of white wine. The ham hock meat was pulled and also added to the kraut. Into a large pan went all these ingredients plus apple, spices, and the assemblage of smoked meats. Sealed up in foil and back onto the pellet grill @ 350 for 90 minutes. Potatoes were boiled and dipped in parsley and served alongside, along with buttered pumperknickle, and a few glasses of Riesling.
Oh my...I need a nap!
This is sooo flavorful!
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