Choucroute Garni Recipes

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CHOUCROUTE GARNIE



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

Steps:

  • Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
  • Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
  • Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

INSTANT POT CHOUCROUTE GARNIE



Instant Pot Choucroute Garnie image

A hearty bistro-ish dinner is unexpected but totally doable this way. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Provided by Mark Bittman

Yield 8 servings

Number Of Ingredients 18

1 lb. smoked slab bacon, cut crosswise into 4 pieces
2 Tbsp. extra-virgin olive oil or rendered goose or duck fat
1/2 head savoy cabbage, thinly sliced
2 onions, thinly sliced
4 large garlic cloves, chopped
1 lb. sauerkraut, drained
1 lb. medium Yukon Gold potatoes, pricked all over with a fork
2 tsp. dried juniper berries (optional)
1 tsp. caraway seeds
1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
4 bay leaves
1 1/2 lb. pork ribs (spare or baby back), cut into 2-rib pieces
4 cooked knockwurst or bratwurst sausages (about 1 lb.)
1 cup dry white wine, preferably Riesling
Whole grain mustard and cornichons (for serving)
Special Equipment
An Instant Pot

Steps:

  • Toss bacon and oil in cooker insert and select "Sauté." Cook, turning occasionally, until exterior of bacon pieces are golden brown and some of the fat is rendered, about 10 minutes. Transfer bacon to a plate; set aside.
  • Add cabbage, onions, and garlic to cooker insert and stir to coat. Add sauerkraut, potatoes, juniper berries, if using, and caraway seeds; season with 1/2 tsp. salt and 1/2 tsp. pepper and stir to combine.
  • Tuck in bay leaves, then push bacon down into mixture. Set ribs on top and season with 1 tsp. salt. Prick each sausage with a fork in a couple of places and layer over ribs. Pour in wine. Lock on lid, making sure steam release valve is in the proper position. Select "Manual" and program for 13 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs and bacon should be tender when pierced with a small sharp knife.
  • Transfer meat to a cutting board and sauerkraut and potatoes to a platter. Cut bacon into 1/2" slices, each sausage into 3 or 4 pieces (the skins might have burst but that's fine), and pork into individual ribs. Set meat on top of sauerkraut and potatoes. Serve with mustard and cornichons alongside.

HOMEMADE CHOUCROUTE GARNI



Homemade Choucroute Garni image

This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 23

5 or 6 pounds drained sauerkraut
25 whole black peppercorns
1 1/2 teaspoons coriander seeds
5 whole cloves
15 juniper berries
6 fresh sprigs flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
1/2 cup goose fat
4 medium onions, sliced 1/8-inch thick
1 1/2 cups Riesling or other dry white wine
2 cups homemade or canned low-sodium chicken broth, skimmed of fat
1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
1 slab (1 1/2 pounds) smoked bacon
2 dry-salted pig's knuckles, (about 1 1/2 pounds)
1 pound smoked pork butt
3 carrots, peeled
1/4 cup finely minced garlic
2 teaspoons salt
8 small red potatoes, peeled
4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
4 smoked country sausages (bauerwurst; about 4 ounces each)
4 knackwurst sausages (about 4 ounces each)

Steps:

  • Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
  • Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
  • Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
  • Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
  • Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
  • Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.

CHOUCROUTE GARNI



Choucroute Garni image

This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 21

3 tablespoons unsalted butter
3 onions, finely chopped
3 cloves garlic, crushed
8 pounds sauerkraut, rinsed and dried
1 (4-pound) smoked pork loin, halved
3 pounds fresh pork belly
1 (2 1/2-to-3-pound) smoked pork butt, halved
2 pounds double-smoked slab bacon
2 pounds apple-smoked slab bacon
8 whole cloves
3 dried bay leaves
12 juniper berries
1 teaspoon whole cumin seeds
1 1/2 (750 milliliters) bottles dry Riesling wine
8 weisswurst sausage
8 saucisses de Strasbourg
8 large saucisses de Toulouse or Anduille sausage
15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
Coarsely chopped fresh flat-leaf parsley, for serving
Dijon mustard, for serving
Whole-grain mustard, for serving

Steps:

  • In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
  • Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
  • Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
  • To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.

CHOUCROUTE GARNIE



Choucroute Garnie image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 pounds bulk sauerkraut
2 ounces salt pork or slab bacon, in large dice
2 cups finely chopped onions
1/2 cup chopped carrots
1 large clove garlic, minced
1 tart apple, peeled, cored and grated
1 1/2 cups chicken stock,approximately
2 cups dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
Salt and freshly ground white pepper
2 pounds garlic sausage or other sausage, fresh or smoked
1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick
1/2 pound Black Forest or Virginia ham, sliced 1/8 inch thick
6 medium-size Yukon Gold potatoes, peeled and quartered
Dijon mustard for serving

Steps:

  • Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
  • In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
  • Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
  • Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
  • Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
  • While meats cook, simmer potatoes in salted water until tender. Drain.
  • Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

CHOUCROUTE GARNI



Choucroute Garni image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab bacon, chopped
4 large bratwurst
4 (1-inch) pork chops, bone-in (about 1 pound)
1 medium onion, chopped
2 pounds sauerkraut, drained
1 medium potato, peeled and grated
1 teaspoon caraway seeds
4 juniper berries
3 tablespoons brown sugar, or to taste
1 (16-ounce) can low-sodium chicken stock
1/2 cup Riesling
Water to almost cover

Steps:

  • Preheat oven to 350 degrees.
  • In a large Dutch oven or oven-proof pot with lid, saute the bacon until browned. Remove the bacon and all but 2 tablespoons of the bacon grease. Brown the bratwurst and the pork chops on all sides, then set them aside. Add the onion and saute until translucent. Add the sauerkraut and saute 5 minutes. Add the potato, caraway seeds, juniper berries and the brown sugar and stir to combine. Place the browned bratwurst and pork chops on top of the sauerkraut mixture. Add the chicken stock, Riesling and water. Place lid on top and bake for 45 minutes.

CHOUCROUTE GARNI



Choucroute Garni image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

5 pounds fresh sauerkraut
1/3 cup chopped bacon
4 squares of bacon rind, 1 1/2-inches each (optional)
3 cloves garlic, chopped
1/2 bottle dry white wine
2 tablespoons juniper berries
1 teaspoon whole black peppercorns
4 cloves
12 ounce chunk of unsmoked bacon
4 each of 4 different sausages (frankfurter, bratwurst, knockwurst, etc.)
1 smoked veal tongue

Steps:

  • Immerse the sauerkraut in a large bowl filled with cold water, and soak for 15 minutes.
  • While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for another minute.
  • Pre-heat oven to 325 degrees.
  • Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot. Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has almost evaporated (about 20-30 minutes).
  • Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about 30 minutes. Serve on a large platter.

SOUTHERN SMOKED CHOUCROUTE GARNI



Southern Smoked Choucroute Garni image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 22

6 potatoes
6 turnips
Braised Sauerkraut, recipe follows
2 veal sausages, cured and smoked, recipe follows
6 ounces pork loin, cured and smoked, recipe follows
1 (8-ounce) slab bacon
8 ounces country ham
1 ham hock
Chicken stock, or water, if needed
2 pounds sauerkraut (homemade or store bought)
2 tablespoons olive oil
2 large onions, sliced
1 cup Riesling
1 quart chicken stock
Caraway seeds
Bay leaves
Freshly ground black pepper
Salt, only if necessary
1 pound brown sugar
5 pounds kosher salt
2 teaspoons sugar
1 teaspoon salt peter (optional)

Steps:

  • Preheat the oven to 325 degrees F.
  • Cut the potatoes and turnips and steam them until al dente. Warm the sauerkraut and bury the meats in the sauerkraut. Bring to a simmer and braise for 30 minutes covered in the oven until everything is cooked through. Add chicken stock or water as necessary to keep moistened during the cooking process.
  • Rinse the sauerkraut of most of the salt in repeated cold-water washings. In the olive oil, sweat the onions until translucent. Add the wine and reduce. Add the sauerkraut and seasonings and cook to coat with the wine. Add the chicken stock, caraway seeds, bay leaves and pepper and simmer until most of the liquid is reduced. Adjust the seasoning with salt if necessary.
  • Yield: 4 to 6 servings
  • Mix the sugars and salts together, then spread a layer in a pan. Place your pork, duck or other meat to be smoked on top of the cure and sprinkle more on top until completely covered. Let stand for 20 to 30 minutes, then rinse all the sugar/salt off, pat dry and smoke in a stovetop smoker.
  • Yield: 6 pounds

CHOUCROUTE GARNIE



Choucroute Garnie image

This is a wonderful full flavoured main dish that makes a great winter meal. It's hearty and tasty,,worth making.

Provided by Xangus

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs sauerkraut (preferably,from a jar or vac pac bag)
4 ounces roughly diced bacon
1 tablespoon vegetable oil
1 large onion, chopped
3 carrots, diced
1 unpeeled granny smith apple, grated
1 teaspoon caraway seed
1 bouquet garni
8 juniper berries
8 ounces white wine
1 3/4 pints chicken stock
1 1/2 ounces butter
1 lb diced lean pork
1 lb smoked pork sausage, eg.kransky,knackwurst,cut into thick diagonal slices
4 tablespoons chopped parsley

Steps:

  • Soak Saurkraut for 30 mins in cold water.
  • Drain.
  • Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
  • Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
  • Add juniper berries,boquet garni, wine and enough stock to just cover.
  • Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
  • (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
  • Add pork and sausage to casserole Cook about 2 hours or until tender.
  • Remove boquet garni, sprinkle with chopped parsley.
  • Serve with ryebread, boiled potatoes and German style mustard.

CHOUCROUTE GARNI



Choucroute garni image

This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 15

4 onions , sliced
200ml white wine
100ml white wine vinegar
1 tbsp thyme leaves
1 star anise
1 tsp fennel seeds
1 tsp black peppercorns
2 carrots , diagonally sliced
2 celery sticks , peeled to remove the stringy part and cut into 4
8 garlic cloves
1 medium Savoy cabbage , cut into 8 wedges
6 German garlic sausages (or good-quality chipolatas)
400g whole piece of smoked bacon , skin removed and cut into large chunks
400ml chicken stock
mashed potato , to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
  • Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
  • Once cooked, serve in bowls with mashed potato, if you like.

Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium

ALSATIAN CHOUCROUTE GARNI



Alsatian Choucroute Garni image

Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 22

1 teaspoon whole coriander seeds
1 teaspoon whole juniper berries
4 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole caraway seeds
2 dried bay leaves
6 garlic cloves, crushed
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon coarse salt
1 pound double-smoked bacon, cut into 1-inch-thick slices
1/2 pound fresh bacon or salt pork (in 1 piece)
1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces
4 pounds fresh sauerkraut, rinsed and drained
1 bottle (750 mL) dry Riesling
8 medium red or Yukon gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired
8 small carrots, peeled
3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)
3 mild-spiced fine-textured white vealand-pork sausages, such as weisswurst or bockwurst (12 ounces total)
Fresh parsley sprigs, for garnish
Variety of mustards, for serving

Steps:

  • Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
  • Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
  • Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
  • Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.

CHOUCROUTE GARNI



Choucroute Garni image

Yield serves 8

Number Of Ingredients 22

1 teaspoon whole coriander seeds
1 teaspoon whole juniper berries
4 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole caraway seeds
2 dried bay leaves
6 garlic cloves, crushed
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon coarse salt
1 pound double-smoked bacon, cut into 1-inch-thick slices
1/2 pound fresh bacon or salt pork (in 1 piece)
1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces
4 pounds fresh sauerkraut, rinsed and drained
1 bottle (750 ml) dry Riesling
8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired
8 small carrots, peeled
3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)
3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)
Fresh parsley sprigs, for garnish
Variety of mustards, for serving

Steps:

  • Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
  • Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
  • Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
  • Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.
  • Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.

CHOUCROUTE GARNIE



Choucroute Garnie image

Make and share this Choucroute Garnie recipe from Food.com.

Provided by Flar1954

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cured pork knuckle
1 lb cured pork belly
1 lb cured and marbled pork neck
1 garlic sausage
4 lbs fresh sauerkraut
3 garlic cloves
3 laurel leaves
5 juniper berries
1 sliced onion
1 tablespoon lard
1/2 liter dry white wine
black pudding
liverwurst
6 big potatoes

Steps:

  • Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
  • In the mean time peel the potatoes and boil them for 1/2 hour separately.
  • 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!).
  • Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
  • Serve with mustard, the same white wine and a clear schnapps.

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 lb smoked sausage, fully cooked (such as kielbasa)
2 cups onions, chopped
1 1/2 teaspoons caraway seeds
1 bay leaf
1 lb sauerkraut, drained
2/3 cup dry white wine

Steps:

  • Cut the sausage into 3-inch lengths, then halve lengthwise.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
  • Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
  • Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2

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  • Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
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From bbc.co.uk
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BEST CHOUCROUTE GARNIE RECIPES | FOOD NETWORK CANADA
2009-10-26 Cover and cook in 300°F oven for 2 1/2 hours. Step 2. In large skillet, heat oil over medium-high heat; brown pork loin. Nestle into sauerkraut; cook, covered, for 1 hour. Step 3. …
From foodnetwork.ca
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CHOUCROUTE GARNI - GERMANFOODS.ORG
In a large pot, the onions and garlic in 1 tablespoon canola oil. Cover pot and sweat them for a few moments over high heat. Add sauerkraut and enough water to cover kraut. Stir in juniper …
From germanfoods.org
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GERMAN CHOUCROUTE RECIPE | XX PHOTOZ SITE
German Choucroute Recipe, free sex galleries choucroute porkette recipe nyt cooking, choucroute garnie recipe saveur saveur recipes recipes sausage dishes, bratwurstl mount …
From xxphotoz.com
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CHOUCROUTE GARNI RECIPE | EPICURIOUS
2012-01-24 1 bay leaf. 1 teaspoon juniper berries. 1 teaspoon coriander seeds. 1/2 teaspoon black peppercorns. 1/2 teaspoon cumin seeds. 1/4 teaspoon whole cloves. Kosher salt and …
From epicurious.com
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CHOUCROUTE GARNIE RECIPE - TASTING TABLE
2022-01-13 Directions. In an 8-quart Dutch oven, heat the duck fat over medium-high heat. Working in batches, cook the kielbasa, bacon, bratwurst and ribs, turning as needed, until …
From tastingtable.com
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