Choucroute garnie (Alsatian sauerkraut with meats)

Preparation

1. Rinse the sauerkraut under cold water, drain it and put half of it into a large casserole.
2. Place the smoked bacon and shoulder on top and cover with the remaining sauerkraut. Add the lard, garlic, bay leaf, juniper berries, peppercorns and the studded onion.
3. Pour over the Riesling, cover the pot and braise over low heat for 1 hour.
4. Lay the potatoes on top of the sauerkraut and cook, covered, for another 50 minutes.
5. Finally, lay the sausages on top and leave them to heat through for 10 minutes.
6. Arrange the sauerkraut, meat, potatoes and sausages on a platter and serve with mustard.

Drink with it

• White wine · excellent match

  Alsatian Riesling or Sylvaner, dry

  The same wine is in the pot; its firm acidity stands up to the bacon and pork shoulder, and the fruit lifts the juniper.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Alsatian lager or Pils, well chilled

  The standard pairing in the brasseries of Strasbourg: carbonation and fine bitterness clear the palate after bacon and sausages.

  Pils or Helles: What's the Difference? ↗

• Fruit brandy · excellent match

  Alsatian Kirschwasser or Mirabelle eau-de-vie, neat and lightly chilled after the meal

  The dry fruit brandy is the usual finish after choucroute in Alsace and clears the palate after the fatty meat.

  What is Calvados? Apple brandy with origin ↗

• Sparkling wine · good match

  Crémant d'Alsace, brut

  Fine bubbles and acidity relieve the palate on this heavy, salty plate.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗