Sometimes, in this world of Molecular Gastronomy, we seem to forget that some of the simplest preparations are the most satisfying. Some of the best had origins as peasant food. I have talked about Choucroute Garnie before, but this was special.
The dish is basically meat and Sauerkraut. The wurst was from Spar's, as usual. I added some slab bacon (both as lardons and just in hunks), and some Canadian bacon. Somewhere in freezerland is a smoked pork hock that would have enjoyed the company, but I couldn't find them. Oh bother. Some juniper berries and caraway seeds.
The wines were dry Rieslings, both for cooking and quaffing, but not Alsatian though. I am a homer, and used wines from the Finger Lakes
What made this meal special was the company. Our friend Georg was in from Albany and over for supper. Oh, and this was made with my first batch of home-cured sauerkraut, and Choucroute is ALL about the kraut!