Choucroute Garnie BEST Adated Recipe

Assemble these supplies:

• 1 pound sauerkraut
• 1/2 pound precooked kielbasa
• Medium-size onion
• Large Red Delicious apple
• 1 or 2 teaspoons caraway seeds (optional)
• 2 tablespoons unsalted butter
• Freshly ground pepper
• 1/2 cup California Riesling or other fruity white wine Smoked center loin pork roast (21/2 to 3 pounds), chine bone sawed so roast carves easily

Steps in preparation:

1. Place sauerkraut in colander to drain. Cut kielbasa into 1/2-inch-thick slices and set aside. Peel and chop enough onion to measure 1 cup. Wash and dry apple. Halve, core, and coarsely chop enough apple to measure 11/2 cups. Place caraway seeds, if using, between 2 sheets of waxed paper and crush with rolling pin.
2. Melt butter over medium heat in Dutch oven. When butter is bubbly, add onion and cook, stirring, until onion is softened, about 3 minutes. Stir in drained sauerkraut, caraway seeds, if using, pepper to taste, and wine.
3. Add pork to sauerkraut mixture and/ surround with kielbasa slices. Cover tightly, reduce heat to medium-low, and cook 45 minutes, or until pork is fork tender.
4. Transfer pork to cutting surface and slice into 4 chops. Divide among dinner plates and top each serving with sauerkraut and kielbasa slices.