less than 30 mins
over 2 hours
By Matt Tebbutt
From Saturday Kitchen
- 3 tbsp duck fat
- 2 bratwurst sausages
- 1 boudin noir
- 1 Toulouse sausage
- 2 onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tsp juniper berries
- some thyme sprigs
- 1 tsp caraway seeds
- 2 bay leaves
- 2 Cox’s apples, peeled and chopped
- 125ml/4fl oz Riesling wine
- 500g/1lb 2oz pork shoulder, bone removed
- 500g/1lb 2oz whole piece smoked bacon
- 250ml/9fl oz chicken stock
- 150g/5½oz sauerkraut (choucroute)
- 4 new potatoes, peeled
Heat the duck fat in a large casserole and add the sausages and boudin noir. Cook until browned all over. Remove the sausages and boudin noir from the pan and set aside covered on a plate in the fridge.
Add the onions, garlic, juniper berries, thyme sprigs, caraway seeds, bay leaves and apples to the pan. Pour in the wine and cook until the volume of liquid has reduced slightly.
Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes. Simmer for 20–30 minutes.
To serve, slice the meat and serve it alongside the sauerkraut and potatoes.