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I made a big batch of choucroute garnie a few days ago. I know, it's a lot of meat. We eat it over a period of days, and some of it can go into the freezer when we're tired of eating it. The sauerkraut itself is delicious and très digeste. The only other thing you eat alongside the choucroute garnie is some steamed potatoes.

I've posted about cooking choucroute many times over the past 10 years. Here's a link to some of those posts. The meats here, clockwise from the top, are jarret de porc fumé (smoked ham hock), saucisse de Strasbourg, poitrine de porc fumée (smoked pork belly), saucisson à l'ail (garlic sausage), saucisse de Montbéliard, and saucisse de Francfort.

Yesterday morning I spent some time reading a little book called La Cuisine Alsacienne that I received as a gift a few years ago (thanks, Martine). Now I have a whole list of Alsatian dishes that I want to try my hand at: kougelhopf salé, kougelhopf sucré, tarte flambée, tarte à l'oignon, pommes de terre fumées, coq au riesling, spätzle, galettes aux asperges...