Cookbook:Choucroute (Sauerkraut with Meat and Potatoes)

Choucroute (Sauerkraut with Meat and Potatoes)
Category	Cabbage recipes
Difficulty

Cookbook | Ingredients | Recipes | Alsatian recipes

Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.

Ingredients

• 1 or so tablespoons of duck fat
• 1 medium onion, finely chopped
• 2–3 small potatoes
• 5 juniper berries
• 1 clove
• 1–2 garlic cloves
• 1 or so tablespoons of coriander seed
• ½ tablespoon black mustard seed
• 2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares
• 1 pound of sauerkraut
• 4 pork sausages
• 3 smoked pork slices, bone in
• 1 cup (240 ml) or so of white wine (dry)

Procedure

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 5 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 2 hours.
6. In other pot, simmer the peeled potatoes and your sausages—don't 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.