Emeril Green Episode: "Are You Game?"
June 7, 2010
4 packages mixed wild game sausages, like smoked wild boar, smoked venison, or venison bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1 teaspoon juniper berries
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Gala or apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 cups Alsatian Pinot Blanc or other dry white wine
Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add sausages and bacon. Sauté until bacon is crisp and sausages are brown, about 10 minutes.
Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add broth and wine. Boil 10 minutes. Cover choucroute and bake for 1 hour. Arrange sauerkraut and meats on platter and serve warm.