CHOUCROUTE

Despite my vow to only include here dishes that I've tried, I must admit that I've never made this one. But I've enjoyed it so much, and twice, through the wonderful hospitality of my friends, Bill and John, that just from eating it, it's become one of my favorites. One day I'll get around to trying it myself.

In a way, this is a daring dish to serve, because not all people like sauerkraut, the main part of this dish. It might be a good idea to check with your guests first to see if they like this kind of peasant fare. Or, just be selfish and eat it all yourself! This recipe is adapted from The New York Times Cookbook, edited by Craig Claiborne.

CHOUCROUTE a l'ALSACIENNE

(Sauerkraut with meats)

serves 6



2 quarts sauerkraut, canned or in bulk

pork rind or salt pork

2 cloves garlic, chopped

freshly ground black pepper

dry white Alsatian wine

1 onion, stuck with 4 cloves

a combination of meats (see note)

1. Wash the sauerkraut, drain and squeeze out the liquid.

2. Line a heavy kettle or Dutch oven with pork rind or thin slices of salt pork. Add the sauerkraut, garlic, pepper and enoughj wine to cover. Add the onion stuck with cloves.

3. Cover tightly and cook in a preheated 325 degree oven, or simmer gently on top of the stove three and one half to four hours. Add more wine as necessary. Remove the onion with cloves before serving.

Note: for Polish sausages, add for the last 35 minutes of cooking. For franfurters: cook on the sauerkraut for five minutes. For Knockwurst: add for the last fifteen or twenty minutes. For a ham slice, heat through in a little of the wine. Add all these, in pieces or whole, to the sauerkraut.

To do ahead: this can all be done ahead and reheated in a 325 degree oven for about 30 minutes.