Choucroute Garnie

By The Canadian Living Test Kitchen

25 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	628628 cal
pro	27 g27g pro
total fat	44 g44g total fat
sat. fat	20 g20g sat. fat
carb	33 g33g carb
fibre	6 g6g fibre
chol	126 mg126mg chol
sodium	1,930 mg1,930mg sodium
% RDI:	-
calcium	88 calcium
iron	3030 iron
vit A	2020 vit A
vit C	4343 vit C
folate	2323 folate

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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.

Ingredients

1/4 cup butter 1/4 1/4cup cupbutter
3 large onions , sliced3 3large oniononions, sliced
12 oz slab smoked bacon 12 12oz ozslab smoked bacon
1 large carrot , peeled and halved1 1large carrotcarrots, peeled and halved
2 cups riesling wine 2 2cups cupsriesling wine
1 bay leaf 1 1bay leafbay leaves
1 tsp caraway seeds 1 1tsp tspcaraway seeds
8 juniper berries 8 8juniper berryjuniper berries
6 whole peppercorns 6 6whole peppercorns
2 whole cloves 2 2whole clovecloves
2 garlic cloves 2 2garlic clovegarlic cloves
2 2lb lbsmoked pork shoulder, (or 3 lb/1.5 kg smoked ham hocks)
3 3smoked pork sausages, (such as Strasbourg, bratwurst, frankfurter, knockwurst and blutwurst)
6 6cups cupssauerkraut, rinsed, drained and squeezed dry
3 wieners 3 3wienerwieners
3 large potatoes , peeled and halved3 3large potatopotatoes, 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.

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