Savory Winter Casserole with Sauerkraut, Pork and Sausages

Here is my take on the traditional and wonderful Alsatian Choucroute Garni—a slow baked casserole of sauerkraut, pork, sausages and usually served with potatoes alongside. Simple and insanely delicious, this casserole will warm up the darkest winter day.

Ingredients:

1 Tablespoon canola oil

½ of a medium onion, sliced thin

1 or 2 fat cloves of garlic, finely chopped

16 ounces of sauerkraut, rinsed and drained

1 cup chicken broth

1 cup white wine (like Riesling)

Freshly cracked black pepper, to taste

1 bay leaf

½ teaspoon dried thyme

Pinch of cloves (optional)

2 smoked pork chops (about 16 ounces)

4 medium red potatoes, peeled and thickly sliced

4 sausages, like Bockwurst, Bratwurst or Kielbasa

Directions: Preheat oven to 350 degrees F, making sure you have plenty of room for a large pot.

Heat the oil in a 5 quart Dutch oven. Add the onions and cook until the onions are fragrant and translucent, about 5 minutes. Add in the garlic and cook 1 more minute.

Add in the sauerkraut, chicken broth, wine, black pepper, bay leaf, thyme, and cloves (if using). Nestle the pork chops into the sauerkraut, cover with a lid and pop in the oven for 1 ½ hours.

Remove the pot from the oven and remove the pork chops to a plate. Layer the potato slices over the sauerkraut mixture and then place the pork chops on top. Nestle the sausages in firmly and put the lid back on. Bake for another 40 minutes. Remove the bay leaf before serving.