Tested till perfect Choucroute Garnie

Choucroute Garnie

This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 1/4 cup 1/4cupbutter
  • 3 3large oniononions, sliced
  • 12 oz 12ozslab smoked bacon
  • 1 1large carrotcarrots, peeled and halved
  • 2 cups 2cupsriesling wine
  • 1 1bay leafbay leaves
  • 1 tsp 1tspcaraway seeds
  • 8 8juniper berryjuniper berries
  • 6 6whole peppercorns
  • 2 2whole clovecloves
  • 2 2garlic clovegarlic cloves
  • 2 lb 2lbsmoked pork shoulder, (or 3 lb/1.5 kg smoked ham hocks)
  • 3 3smoked pork sausages, (such as Strasbourg, bratwurst, frankfurter, knockwurst and blutwurst)
  • 6 cups 6cupssauerkraut, rinsed, drained and squeezed dry
  • 3 3wienerwieners
  • 3 3large potatopotatoes, peeled and halved
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large Dutch oven, melt butter over medium heat; cook onions, stirring, until golden, about 10 minutes.

Cut bacon into 6 same-size chunks; add to pan and cook until browned and fat is released, about 6 minutes.

Add carrot, wine, 1/2 cup (125 mL) water, bay leaf and caraway seeds.

In cheesecloth square, tie together juniper berries, peppercorns and cloves; add to pot. Stir in garlic. Add pork shoulder and sausages; cover with sauerkraut. Cover and cook until warmed.

Transfer to 325°F (160°C) oven. Cook, turning pork over halfway through and re-covering with sauerkraut, until pork is tender, 2-1/2 to 3 hours.

Add wieners; warm through, about 15 minutes. Discard bay leaf and spice bag. Transfer pork, sausages and wieners to cutting board; cut into portions.

Meanwhile, in pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain.

Heap sauerkraut onto large platter; surround with vegetables and meat.

Additional information : Variation
Choucroute Garnie with Pork Roast: Replace smoked pork shoulder or ham hocks with regular pork roast.

Untie string. Season pork with 1-1/2 tsp (7 mL) salt and 1/2 tsp (2 mL) pepper; rub inside with 2 cloves garlic, minced, and 2 tsp (10 mL) chopped fresh thyme. Roll and tie pork with string; cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large cast-iron or heavy skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat; brown pork roast.

Follow recipe, nestling pork into onions.

Serve with: Beet Salad and Cucumber Mustard Salad

Nutritional Information Per each of 10 servings: about

cal 628 pro 27g total fat 44g sat. fat 20g
carb 33g fibre 6g chol 126mg sodium 1,930mg

% RDI:

calcium 8 iron 30 vit A 20 vit C 43
folate 23
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