Cookbook:Choucroute

Cookbook | Ingredients | Recipes | Alsatian recipes

Choucroute Garnie Sauerkraut with sausages, salt pork and potatoes.

Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.

IngredientsEdit

ProcedureEdit

  1. In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
  2. When hot, add the onions and sauté until translucent (about five minutes or so).
  3. Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
  4. Add the smoked pork and bacon.
  5. Cover, and then simmer for about two hours.
  6. In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open).
  7. Simmer until potatoes are done (and by then the sausage will be, too).
  8. Serve in a heap-- sauerkraut at the bottom, various pig and potato parts on top. This is delicious.
Last modified on 7 August 2013, at 04:03