James Beard’s Choucroute au Champagne. House and Garden 1959

Ingredients
Salt pork slices
2 to 3 onions, sliced
Several cloves garlic, coarsely chopped
4 to 5 pounds sauerkraut
Large piece salt pork
Freshly ground black pepper
Champagne (white wine may be substituted, we suggest a Riesling.)
Smoked pork loin, bratwurst, knockwurst, or frankfurters

Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic. Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it. Add just enough champagne or white wine to cover the sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The longer it cooks, the better it will be.
Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to 15 minutes per pound or until thoroughly heated through. Bratwurst, knockwurst, and good well seasoned frankfurters are also tasty additions. Use any or all these meats. To serve, heap the choucroute in the middle of a platter and arrange slices of meat around it. Serve with plain boiled potatoes. With this, drink champagne or Riesling.