Chaurcroute ( the French word for sauerkraut)
- 6 strips bacon, coarsely chopped
- 2 cups chopped (about 1/2-inch pieces) onion
- 1 cup chopped (about 1/2-inch pieces) celery
- 1 cup chopped (about 1/2-inch pieces) carrot
- 2 cloves garlic, chopped
- 1/2 pound fresh pork, cubed (about 1-inch pieces)
- 3 chicken sausages, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 4 cups sauerkraut, drained
- 1 cup white wine
- 1/2 cup white wine vinegar
- 1 teaspoon dry thyme
- 1/2 cup light brown sugar, packed
- 2 Granny Smith apples, cut into 3/4-inch pieces
- 1/4 cup chopped fresh parsley
In a large Dutch oven over medium heat, combine bacon, onion, celery and carrot, and cook until vegetables are soft and bacon is almost fully cooked, about 7 to 8 minutes. Stir in the garlic, pork and sausage. Cook for about 3 to 5 minutes. Stir in paprika and salt and cook for 30 seconds. Add sauerkraut, white wine, white wine vinegar, thyme, sugar and apples, and bring to a simmer. Reduce heat to low and simmer for 45 to 60 minutes. Remove from heat and stir in chopped parsley. Serves 6.
