Choucroute Alsacienne Recipe
pork shoulder, sage & apple sausage, Kozlik’s Triple Crunch mustard jus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meats
Vegetables
Condiments
Herbs & Spices
Liquids
Method
Cooking
Sear the Pork
In a large pot, heat some oil over medium-high heat. Season the pork shoulder with salt and pepper, and sear on all sides until browned. Remove and set aside.
Combine Ingredients
Add the sauerkraut, seared pork, sausage, bay leaves, thyme, chicken broth, and white wine to the pot. Stir to combine.
Simmer
Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the pork is tender.
Finish and Serve
Remove bay leaves, slice the pork, and serve with a drizzle of Kozlik’s Triple Crunch mustard on top.
