Brussels Sprouts And Bacon Choucroute With Pork Shoulder, Sausages And Stout

More from this source
Washington Post


Add a comment


3/4 cup packed light brown sugar

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

One 4-pound pork shoulder, boned, rolled and tied

1/4 cup Worcestershire sauce

12 ounces stout beer, such as Flying Dog Imperial Porter

3 large bay leaves

1 small bunch thyme, tied

1 tablespoon dried juniper berries

Four 4-ounce mild sausages (uncooked), such as bratwurst or Italian

Four 4-ounce spicy sausages (uncooked), such as chorizo, andouille or merguez

6 strips (9 ounces total) thick-sliced good-quality smoked bacon, preferably Black Forest

2 tablespoons olive oil

2 pounds Brussels sprouts, trimmed, rinsed and cut into thin slices

6 medium carrots (12 ounces total), trimmed, peeled and cut into thin coins

8 cloves garlic, coarsely chopped

1/2 cup pork cooking liquid

Freshly squeezed juice of 1 lime (1 tablespoon)

Kosher salt

Freshly ground black pepper

You might also like

Marinated Pork Tenderloin With Braised Choucrou...
The British Larder
John Besh's Choucroute Garnie Recipe
Food Republic
Choucroute Garnie
No Recipes
Wine-Braised Seafood Choucroute
Choucroute Garnie
Choucroute Garni
pictures & pancakes
Choucroute Garnie
Choucroute Garni
Martha Stewart
Choucroute Garnie
Leite's Culinaria
Choucroute Tarte With Pork Belly & Bacon
SF Gate