Anthony Bourdain's Choucroute Garnie | Back to Bourdain E60 

It's a sausage fest. Seriously. Like there's a LOT of sausage today. Learning to cook Choucroute Garnie from Anthony Bourdain's Les Halles Cookbook.
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📚 Chapters
00:00 - Anthony Bourdain's Choucroute Garnie
00:58 - Shopping For The Goods
02:49 - Prepping The Dish
07:40 - Plating All Fancy Like
🍎 Ingredients
• 2 lb / 900 g. high quality sauerkraut
• 4 new potatoes, peeled and boiled
• 2 Tbsp. / 28 g. rendered duck fat
• 1 onion, finely chopped
• 10 juniper berries
• 1 small garlic clove, crushed
• 3 cups / 675 ml. dry white wine , (AB says ‘Riesling, naturally’)
• 1 bay leaf
• 1 tsp. / 5 g. coriander seeds
• salt and pepper
• 4 slices salted pork belly
• 4 slices smoked pork loin
• 4 frankfurters (aka wieners)
• 4 boudins blancs or German white veal sausage
• grainy mustard
🫕 Equipment
• colander
• 2 large pots, one with lid
• wooden spoon
• tongs
• large serving platter
• ramekin for mustard
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