Choucroute Garnie (pork confit, cabbage, smoked sausage) 16

Meat: Bacon is cured and smoked as usual and cut into 1-inch cubes. These are rendered at low heat and set aside for service. The white wine sausage is made with pork, salt, curing salt and white wine. It is smoked until fully cooked and set aside for service. The pork butt is dry cured for five days and then confited in leaf lard. It is compressed into cylinders while still hot and hung to cool for service.

Cabbage: Cabbage is salted and set aside to ferment (sauerkraut). Equal proportions of red and yellow onion are sautéed in pork fat and deglazed with Riesling. Once the Riesling has reduced, pork stock and the fermented cabbage are added along with bay leaves, juniper berries and allspice. This mix is braised until the cabbage is very tender and the stock has reduced.

For the pickup: The braised cabbage is heated in a large cast iron. The bacon, sausage and confit are all seared on the plancha. The meat is arranged handsomely on top of the kraut and heavily garnished with chive.

** cast iron/ underliner/ served with steak knife