9224 Route 414
Lodi, NY 14860-9641
A classic choucroute garnie works very well with this bright, citrusy Riesling. Supermarket sauerkraut and meats will taste fine in this recipe, but I favor the sausages and kraut from Liehs and Steigerwald's on Grant Blvd. in Syracuse. Be sure to include some of their outstanding hotdogs, and at least one garlicky sausage like kielbasa. Try adding some of their smoked sausage or chicken into the mixed meats, too.
| Ingredients 2 pounds Sauerkraut 1/4 lb bacon, sliced crosswise into 1/4-inch strips 6 juniper berries, crushed 12 peppercorns 2 cups Lamoreaux Landing 2000 Dry Riesling 2-3 pounds mixed sausages 8-12 small potatoes butter minced parsley mustard |
Directions Soak the sauerkraut in cold water for 20-30 minutes; keep tasting while you soak it to achieve the sour strength you prefer. Drain the sauerkraut and press out excess water. Cook the bacon in a casserole, and then pour off the fat. Add sauerkraut, wine, and spices, and bring to a boil. Add meat, cover, and simmer for 45-60 minutes, until sausages are cooked through. Meanwhile, boil or steam the potatoes until done, add butter and parsley and serve with sauerkraut, sausages sliced into serving pieces, mustard, and Lamoreaux Landing's 2000 Dry Riesling. |
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