Choucroute Porkette Recipes

CHOUCROUTE 'PORKETTE'

Steps:

• Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside.
• In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside.
• Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 1/2 hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water.
• Slice the Porkette into 1/4 -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard.

CHOUCROUTE GARNIE

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 GARNIE (GARNISHED SAUERKRAUT)

Steps:

• Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
• Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
• Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
• Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
• Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
• Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
• When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.

CHOUCROUTE PORKETTE

Steps:

• 1. Preheat the oven to 325 degrees. Rinse the sauerkraut 3 times in cold running water. Drain well and set aside. 2. In an enameled cast-iron pot, heat the duck fat over medium-high heat. Add the bacon and cook for about 5 minutes, then add the garlic and cook until golden brown. Reduce heat to low, then add the onions, thyme, juniper berries, bay leaves, caraway seeds, cloves and a pinch of salt and pepper. Sweat the onions until they are translucent, not brown, about 10 minutes. Remove the bacon and set aside. 3. Deglaze the pan with wine and reduce until nearly evaporated. Add the chicken stock, a pinch of salt and pepper and the sauerkraut. Bring to a simmer. Top with the bacon. Cover and place in the oven. After 1 ½ hours, place the Porkette on top of the choucroute. Cover and return to the oven for about 1 hour more. Check the liquid; there should not be too much left. If needed, add a little water. 4. Slice the Porkette into ¼ -inch slices and place over spoonfuls of the choucroute and bacon. Sprinkle with parsley. Serve with crusty bread and mustard. Serves 8. Adapted from Adam Perry Lang.