Autumn ChoucrouteA classic fall feast, celebrating exceptional pork.
- Prep Time Varies
- 12 oz Iberian Pastures bacon
- 4 GOS Pork chops
- 2 12 oz pieces GOS Pork belly
- 1# GOS Pork & Apple sausage
- 1 pack Grass fed hot dogs
- 3 granny smith apples, cored, peeled and diced
- ½ head of red cabbage, about 2 cups
- 3 cups sauerkraut, rinsed and strained
- 1 cup glace de veau
- 2 cup any lager
- Ground black pepper
- Heat oven to 325
- Let’s start the process by noting we do not add any salt to this dish, and we do add many many twists of our freshly ground black pepper to everything we are cooking. It’s next level taste.
- In a large skillet, lay out the bacon and turn the flame on low. Allow the bacon to render slowly, do not crisp.
- Remove from pan to a large dish
- Add your chops to the skillet, and sear them in the bacon fat on all sides on high, then lower the flame turning occasionally, for 10 minutes. Remove the dish.
Put the pork belly into the pan and sear on high, on all sides, then put into a small ovenproof dish and add 1 cup of water. Seal with foil and bake for 1 hour.
Pour about half of the drippings into another skillet. Add your cabbage and apples, and set to low flame.
In your first skillet, brown your sausages on all sides, and allow to simmer for 7 minutes, turning occasionally, remove to the plate. Add the hot dogs, searing on all sides. Remove them to the plate.
Bring the cabbage flame up to medium and add the beer and glace de veau and combine thoroughly. Add the sauerkraut, continue to turn the mixture as it heats through.
Pour the cabbage mixture into a large ovenproof dish. Arrange all of the meats into the cabbage, including the pork belly, which you can slice in chunks. It’s okay if the cabbage covers the meats. Pop into the oven, covered, for 30 minutes, just to heat everything through.
Remove from oven and serve. Pass boiled potatoes and warm pumpernickel bread and butter around and let everyone help themselves to the feast!