Choucroute is a stable and hardy meal that's found in a variety of forms depending on what region you're in.  This is a variation from my moms recipe and takes me back to my childhood.  This was one of those meals that would be cooking around the house all day on the holidays.  Like Bourguignon, all the prep work should be done before you start cooking and should be make in a heavy French oven like a Le Creuset

Ingredients

Step 1

Drain and soak the sauerkraut in cold water for 15 to 20 min.  Squeeze the water out a handful at a time.  If you like your sauerkraut more sour, then drain, rinse and squeeze.

Step 2

In a large heavy pot on medium high heat, put 2 tablespoons of Olive Oil and cook the bacon.  When the bacon is soft & almost cooked, add the onion and carrots, add a pinch of salt & pepper.  Cook until the onions are transparent.  Remove from the pot and set aside.

Step 3

Add a bit more Olive Oil to the pot and sear the pork (chops or loin or steaks) and bratwursts, add a bit of pepper.  Brown on all sides.  Remove the meat, cut the pork & bratwursts in half and set aside.

Step 4

Return the onions & carrots to the pot, do not remove the oil from cooking the meat.  Add & pick apart the sauerkraut into the pot.  Once al the sauerkraut is in the pot, add the vermouth and fold in with all the vegetables.  Let cook for about 5 minutes, stirring occasionally. 

Step 5

Add the 3 cups of chicken broth, a tablespoon of herbes de Provence and mix it all together. Turn the heat down to medium, cover and let simmer on top of the stove for 30 minutes, until the sauerkraut is tender, most of the liquid should have been soaked   by the sauerkraut.  Pre-heat the oven to 400'

Step 6

Combine the meats by burying the pork & bratwursts into the sauerkraut.  Put the kielbasa, andouille & hot dogs on top of the mixture.

Step 7

Set your oven rack to the lower third.  Put the covered pot into the 400' oven for 10 minutes, then lower the temp to 350'.  Bake for at lest 30 minutes, the longer the better. 

Depending on the amount of liquid, you may have to remove some, there should be enough to just cover the bottom of the pot.  You could serve from the pot or on a platter.  This only gets better the next day, just re-heat in a 350' oven for 30 to 45 minutes and enjoy.  

Best if you have some good French hot mustard (not Grey Popond) like Amora (hard to find in the states) or Roland Extra Strong Dijion Mustard.  Just put the mustard on the side of the dish and dip the meats, not too much to cover the other flavors.

Serves 8