This recipe makes 10 servings
|Per each of 10 servings: about||-|
|total fat||44 g|
|sat. fat||20 g|
- Portion size: 8 to 10
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.
- 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
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
Source : Canadian Living Magazine: October 2008