Description
Easier to make than it is to pronounce.
Ingredients
Scale
- 2 lb Yukon Gold potatoes, peeled
- 4 large garlic cloves, chopped
- 1 large onion, julienned
- 1 tsp caraway seeds, whole
- 4–6 bay leaves
- 1 tsp juniper berries, optional
- 1 tsp fresh ground black pepper
- 2 tbsp sugar
- 2 lb sauerkraut, drained
- 2 lb sausages, your choice: knockwurst, weisswurst, boudin noir, boudin blanc, kielbasa
- 2 lb salted and/or smoked meats: slab bacon, boneless ham
- 1 ½ cups Riesling or your choice of white wine; can substitute amber ale if only option
- 2 cups chicken stock or your preference
Instructions
- Preheat oven to 350 degrees.
- Boil the potatoes and peel, set aside.
- Using a Dutch oven or ovenproof casserole, sauté garlic until lightly browned, about 5 minutes; follow with onions and sauté until translucent, about another 5 minutes.
- Add caraway seeds, bay leaves, juniper berries (if using), black pepper, and sugar. Sauté until fragrant, about 3 minutes.
- Add sauerkraut and arrange the meats. Deglaze with wine and stock. Cover with a lid and bake in the oven for 25 minutes.
- Remove from the oven and add potatoes. Cover with lid and return to the oven to reheat the potatoes, about another 10-15 minutes. Serve with assorted mustards.
