Friday's lunch

Choucroute alsacienne on the menu for our Friday office luncheon:

Today's meal was homemade sauerkraut, potatoes, thick-cut bacon, slow-cooked ham, kielbasa, English bangers, white Bratwurst, smoked Bratwurst, and German-style frankfurters.  The sausages and potatoes were gently boiled in beer for two hours, then the meat was finished via pan-searing.  The bacon was pan-fried and added into the beer-boil very late into the process so it would retain its shape (i.e., not melt into goo).  The ham was slow-cooked all night in beer, with some extra herbs and spices, until it was falling-apart tender.  The quick-prep kraut was from Brian Boitano's recipe; once cooked, it was packed up and fridged.  Oh, yeah:  there were two kinds of mustard.

I'll be doing fondue neuchâteloise next week.