Choucroute Garnie
Choucroute Garnie is rated
out of
5 by
1.
Prep Time:
20 minutes
Cook Time:
165 minutes
Servings:
6
Serves 6.
Choucroute is French for "sauerkraut." This stick-to-your-ribs dish is made with much enthusiasm in the northeastern French region of Alsace. Served with beer or the same wine used in the dish, choucroute satisfies the soul on a cold winter's night. Serve with good country-style rye bread and plenty of hot mustard for the sausage.
Ingredients:
- 3 lb. store-bought sauerkraut, uncooked
- 2 Tbs. unsalted butter
- 2 yellow onions, minced
- 4 bacon slices, diced
- 2 bay leaves
- 4 whole cloves
- 20 juniper berries
- 2 garlic cloves, minced
- 2 cups fruity white wine, preferably Riesling or
Gewürztraminer - 2 cups chicken broth
- 8 pork sausages or 1 kielbasa sausage, about 2
lb. total - 2 lb. red potatoes, unpeeled, cut into 1 1/2-inch
pieces - Salt and freshly ground pepper, to taste
Directions:
Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside.
In a large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2 1/2 hours.
Prick the sausages all over with a fork and add to the pot along with the potatoes. Cover and continue to simmer until the potatoes are tender, about 30 minutes more. Season with salt and pepper.
To serve, remove the sausages from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages and potatoes onto a warmed platter and serve hot.
In a large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2 1/2 hours.
Prick the sausages all over with a fork and add to the pot along with the potatoes. Cover and continue to simmer until the potatoes are tender, about 30 minutes more. Season with salt and pepper.
To serve, remove the sausages from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages and potatoes onto a warmed platter and serve hot.
Serves 6.
Adapted from
Williams-Sonoma Seasonal Celebration Series,
Winter,
by Joanne Weir
(Time-Life Books, 1997).
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$125
(11)
Rated 5 out of
5
by
woodlandbird from
Easy, flavorful comfort food
The taste, texture, and appearance of the dish were outstanding, though the juniper berries were very different - not bad, just different. I'm not sure yet whether I will remove them at the end of cooking next time around or if I will just use half as many, but it is certainly delicious enough to experiment and figure out how to get that taste right. I found the potatoes needed 10-15 minutes longer to cook than the 30 minutes stated in the recipe, but that could have to do with my being at high altitude (8500 feet). There is no need to add salt to this recipe. Be sure to serve with spicy mustard!
Date published: 2013-04-18