F&W's Marcia Kiesel makes the classic Alsacian wintry dish in a single skillet—simmering the vegetables, sauerkraut and sausages in Riesling until the flavors meld. Great Comfort Food Recipes
Preheat the oven to 325°. In a large, deep ovenproof skillet, melt the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the carrots, cover and cook until the carrots are just tender, about 10 minutes. Add the potatoes and broth and simmer over moderate heat until the potatoes are nearly tender, about 15 minutes. Add the sausages and sauerkraut and bring back to a simmer, then add the wine.
Transfer the skillet to the oven and and bake for 50 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle the parsley over the choucroute and serve, passing the mustards at the table.
The baked choucroute can be refrigerated for up to 2 days. Cover with foil and reheat in a 350° oven for about 45 minutes before serving.