One of the most impressive dishes I’ve eaten at Le Commerce in Autun (and a classic winter recipe of the French kitchen) was their choucroute garnie. I first had it on a cold afternoon in late February, and it was an experience I’ll never forget. The dish was substantial enough to easily serve two. Besides sauerkraut and boiled potatoes, it included three different kinds of sausage as well as a thick, succulent slice of pork belly.
Here is my version of that unforgettable dish. Not as heavy as the original, but certainly very good.
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