Choucroute Garnie
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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.
Servings: 8 to 10
Ingredients:
Choucroute Garnie with Beet Salad
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 628 |
| pro | 27 g |
| total fat | 44 g |
| sat. fat | 20 g |
| carb | 33 g |
| fibre | 6 g |
| chol | 126 mg |
| sodium | 1930 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 30% |
| vit A | 20% |
| vit C | 43% |
| folate | 23% |
Suggested Recipes
-
1/4 cup (50 mL) butter
3 large onions, sliced
12 oz (375 g) slab smoked bacon
1 large carrot, peeled and halved
2 cups (500 mL) Riesling wine
1 bay leaf
1 tsp (5 mL) caraway seeds
8 juniper berries
6 whole peppercorns
2 whole cloves
2 cloves garlic
2 lb (1 kg) smoked pork shoulder (or 3 lb/1.5 kg smoked ham hocks)
3 smoked pork sausages (such as Strasbourg, bratwurst, frankfurter, knockwurst and blutwurst)
6 cups (1.5 L) sauerkraut, rinsed, drained and squeezed dry
3 wieners
3 large potatoes, peeled and halved
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.
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
Tags:
Main Course; Meat-Pork; Vegetables; One-Pot; Roast; Boil/Simmer;
Source
Canadian Living Magazine: October 2008
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