I grew up in the Northeast of France, where winters are cold and snowy. This recipe is famous throughout France and Germany. It’s called Choucroute in France, Sauerkraut in Germany. When I make it for my family, I add a second jar of kraut.

Ingredients:

2 lbs. baby back pork ribs (ours are from Huntoon Farm)
Dijon mustard (we use Maille)

2 Tbsp. olive oil, divided

1/2 tsp. salt
1/2 tsp. pepper
32 oz. jar shredded kraut
1 large yellow onion, finely chopped

1 lb. fingerling potatoes
4 Andouille style sausages
1 lb. kielbasa turkey sausage
4 pork hot dogs
4 slices bacon
1 cup white wine
1 cup chicken stock

Mix mustard, 1 Tbsp olive oil, salt, pepper. Slather on ribs.

Heat 1 Tbsp olive oil in large Dutch oven, brown ribs until they have some color, then set aside. Turn off heat.

Drain and rinse kraut in colander, squeeze out water, add to empty Dutch oven. Add layer of onion over kraut; add layer of scrubbed whole fingerling potatoes in their skins. Add layer of andouille sausage, then a layer of kielbasa, 4 hotdogs, and layer of ribs. Cover with the bacon.

Add the white wine and chicken stock. Bring to a simmer, then cover and place in oven.

Cook at 350 degrees for approximately 3 hours. Flip the ribs halfway through. Remove cover after 3 hours, cook another half-hour.

Note: Huntoon Farm is located in Danbury: 603 768-5599.