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Alsatian Sauerkraut

Recipe from Grill at Leon Springs, San Antonio

By February 2007Comments

5 pounds sauerkraut (sold in individual bags; Boar’s Head brand is good), rinsed well in cold water
1 smoked pig knuckle (Boar’s Head brand)
8 strips of thick-sliced bacon (called country-style), cut into large pieces
2 yellow onions (sliced)
10 cloves of garlic (sliced)
3 bottles of Heineken beer
1 bottle of Riesling or Sauvignon Blanc wine
2 pounds of country-style shoulder ribs, cut 1 ½ inches thick
16 frankfurters (preferably pork and beef, not just one meat)
8 bratwurst
1 medium-sized pork loin roast
several garlic cloves, sliced lengthwise
3 carrots cut in half
1/3 cup olive oil
16 Yukon Gold potatoes

Heat olive oil in a very large roasting pan (you may need to use more than one pan). When oil is hot, add the pork shoulder ribs and chopped bacon and sauté until brown in color. Add onion and garlic and cook for 5 minutes. Then add the sauerkraut and carrots, and sweat for 5 minutes. Add the pig’s knuckle, the Heineken and Riesling, then reduce heat and simmer for 2 hours, stirring occasionally. Simmer until 90 percent of the liquids have evaporated, then season with salt and ground white pepper. Long cooking is the key to flavor. The meat will absorb the liquids and the sauerkraut will be golden in color.

Preheat oven to 350 degrees. While the pork shoulder and sauerkraut simmer, cut small pockets in several spots on the pork loin and insert sliced garlic cloves. Rub roast well with salt and pepper. Cook the pork loin until the meat reaches 135 degrees on a meat thermometer. Remove from oven and let rest for at least 15 minutes before slicing into thin pieces. (It will continue to cook after being removed.)

Poach the Frankfurter and Bratwurst in water, slice, and set aside. Boil the potatoes, slice, and set aside.

When ready to serve, arrange the sauerkraut on the center of a large platter, shingling the frankfurter, bratwurst, the potatoes and pork loin, around and on top. You may serve the carrots, too, if you wish.

Leon Springs Grill chef Thierry Burkle suggests serving with Riesling or chilled beer (but not light beer!), et voila! Serves 8.

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