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Author Notes: I picked up some locally made sauerkraut and garlic sausages from a winter farmer's market in Portland, Maine yesterday and have made this for my husband and friends who will be watching the Superbowl tonight. It's my Maine version of Choucroute L'Alsacienne with organic meats, veggies and a local, micro brewery beer. —Lydiac
- 2 onions (large)
- 4-6 garlic cloves
- 1 pound garlic sausage
- 1/4 cup smoked pork chop or bacon
- 1 Yukon Gold Potato (large)
- 3 carrots
- 30 ounces fresh sauerkraut (preferably lacto fermented)
- 1 1/2 pints dark beer or ale
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt to taste
- 1-2 tablespoons olive oil
- Chop the onions and garlic into chunks and sauté them with the smoked pork chop or bacon and olive oil in a heavy casserole. I use my Le Creuset pot. Cook until the onions and garlic begin to soften.
- Slice the garlic sausage into thick rounds. Chop the carrots into 1/2" slices and the potato into 1/2'" chunks. Rinse the sauerkraut and drain.
- When the garlic mixture has softened, add the sausage to brown for a few minutes. Add the carrots and potato and cook the mixture for five minutes.
- Add the drained sauerkraut, beer ( I used a 1 pint, 6 oz bottle of Sebago Red Ale) and freshly ground pepper.
- Cover the casserole and cook in a 300 degree oven for 3 hours, adding more beer as necessary. Taste for salt before serving and enjoy!