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
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Ingredients
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2
onions (large)
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4-6
garlic cloves
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1 pound
garlic sausage
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1/4 cup
smoked pork chop or bacon
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1
Yukon Gold Potato (large)
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3
carrots
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30 ounces
fresh sauerkraut (preferably lacto fermented)
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1 1/2 pints
dark beer or ale
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1 teaspoon
freshly ground pepper
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1 teaspoon
salt to taste
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1-2 tablespoons
olive oil
Directions
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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.
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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.
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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.
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Add the drained sauerkraut, beer ( I used a 1 pint, 6 oz bottle of Sebago Red Ale) and freshly ground pepper.
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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!
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