Instructions: Wash the choucroute in plenty of cold water until the water is clear drain then carefully squeeze it with your hands a little at a time to extract the moisture. In an earthenware or castiron casserole sweat the onion in twothirds of the goose fat. Spread half the choucroute on top then add all the pork thc pigs tails and the muslin bag of aromatics. Spread over the rest of the choueroute and pour on the wine and chicken stock. Melt the remaining goose fat pour it carefully into the casserole and put on a tightfitting lid. Cook over a very low heat for about 2 hours. While the choucroute is cooking peel and wash the potatoes. Place in a saucepan and cover with lightly salted cold water; 30 minutes before the choucroute is ready cook the potatoes until tender then drain. Forty minutes before the choucroute is cooked put the Montbeliard and Morto sausages in a pan of cold water and poach gently. After 30 minutes add the Strasbourg sausage. Do not let the water boil or the sausages will burst.

Smear the black pudding and veal sausages with a little oil and cook them under a medium hot grill for 68 minutes. Slice the meats cut the pigs tails in half and discard the bag of aromatics and the pork rind. Taste the choucroute and adjust the seasoning if necessary . Put the choucroute into a large deep dish. Slice the grilled sausages and black pudding and alternate them and the sliced meats with the poached sausages on top of the choucroute. Arrange the potatoes like a border around the edge. Put the dish of piping hot choucroute on a hotplate in the middle of the table and be quite sure not to forget the mustard

cooking time 2 hours

Serves 8
prep time 45 min

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.