Cookbook:Choucroute (Sauerkraut with Meat and Potatoes)
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|Choucroute (Sauerkraut with Meat and Potatoes)|
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[edit | edit source]
- 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[edit | edit source]
- In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
- When hot, add the onions and sauté until translucent (about 5 minutes or so).
- Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
- Add the smoked pork and bacon.
- Cover, and then simmer for about 2 hours.
- In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
- Simmer until potatoes are done (and by then the sausage will be, too).
- Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.