Pork and Sausage Choucroute

The French have a light way with a tough vegetable - sauerkraut.  They rinse fresh (never canned) sauerkraut well for a lighter, delicate flavor, and dress with a bit of white wine for that French touch.  Think delicate shredded wine-flavored cabbage, accordion music under moonlight, not something robust and aromatic that you might find in a loud, rowdy beer-garden.

Alsace, bordering Germany, is the region in France the Choucroute dish originates.  And it is also the name of a classic, if a bit touristy spot on the Champs Elysée in Paris.  Friends have taken me there several times for truly outstanding choucroutes - they have many varieties!
3-4 Pork Country Rib chops, enough for 4
1 bag fresh sauerkraut, drained
1/4 cup white wine
2 large Russet or Yukon Gold Potatoes, sliced
2 Tbsp butter, cut up
2 cloves garlic, minced
10-12 fresh sage leaves
1/2 lb kielbasa sausage, cut on a bias
crushed red pepper flakes

Preheat oven to 400F. Oil a 9x13-inch casserole and layer the potatoes evenly on the bottom. Pour the wine over the potatoes and dot with the butter and the garlic. Salt and pepper to taste. Microwave potatoes for 5 minutes.

Spread the sauerkraut on top of the potatoes and nestle in the pork and sausage. Top with the sage leaves, and spray lightly with canola oil, to moisten leaves ever so slightly. Salt and pepper meat to taste.

Sprinkle on the red pepper flakes and bake for about 20-30 minutes, until the pork is cooked through.

Serves 4-6.

Les Champs Elysée, Paris