Sauerkraut (choucroute)

4 kg	Sauerkraut
12 tbsp	Duck fat
1 kg	Pancetta (lardons)
4 large	Onion (fine sliced)
1	Bouquet garni
12 cloves	Garlic (crushed)
32	Juniper berries (cracked)
750 ml	White wine
750 ml	Chicken stock
8	Cloves
4 large	Carrots (canoliade & sliced)
	Garlic & beirwurst sausages to finish.

Method

1.     Wash the sauerkraut thoroughly loosening the strands.

2.     Drain well in a colander.

3.     Sweat down the onions in the duck fat without colouring.

4.     Add the garlic & pancetta, bouquet garni, cloves, carrots & juniper.

5.     Continue cooking until all the ingredients are coated in fat.

6.     Cover with the sauerkraut, season lightly with salt & pepper.

7.     Moisten with the wine & stock, cover the pan & cook slowly over a low heat for about 1½-2 hrs taking care to ensure the sauerkraut doesn’t catch on the bottom.

8.     Add the sausages cook slowly.

9.     Remove the sausage & cut into thick slices.