Welcome the crisp colder weather with heart-warming classics. Every year I make a big pot of choucroute. The variety of meats that are used can vary by region as well as family tradition. For this version we kept things simple with items that are widely available but by all means - adding baby back ribs, kaessler (smoked pork rack), confit pig knuckles and your own favorite or homemade sausages makes the party even more luxuriously pleasant. Make sure to have plenty of mustard and a comfortable space to nurture your food baby afterward.The recipe below includes directions for the stovetop or oven and some other notes so this is a good one to skim the recipe and notes before starting. Bon appétit!
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