I realize that autumn really has arrived and I start thinking of things like this:
Cured meats: demi-sel hamhock, saucisses (Morteau, Montbéliard, Strasbourg), and smoked pork belly
Yesterday we had to go to Montrichard for a meeting at our bank, which is over there 10 miles west of Saint-Aignan. We took advantage of the trip to do some shopping at the Netto grocery store. I like to go there every few weeks just for a change of pace in my shopping habits.
We ended up buying all the meat we need to make a choucroute garnie, which is sauerkraut cooked in white wine and served with potatoes and salt-cured and smoked meats, including sausages. I already had the sauerkraut. I'll cook it in a couple of days and we'll eat sauerkraut for several days next week. It's good for you if you can keep yourself from eating too much meat at a sitting.