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Gallery Alsatian Choucroute Garni Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 teaspoon whole coriander seeds 1 teaspoon whole juniper berries 4 whole cloves 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole caraway seeds 2 dried bay leaves 6 garlic cloves, crushed 3 tablespoons vegetable oil 2 medium onions, thinly sliced 1/2 teaspoon coarse salt 1 pound double-smoked bacon, cut into 1-inch-thick slices 1/2 pound fresh bacon or salt pork (in 1 piece) 1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces 4 pounds fresh sauerkraut, rinsed and drained 1 bottle (750 mL) dry Riesling 8 medium red or Yukon gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired 8 small carrots, peeled 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total) 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total) 3 mild-spiced fine-textured white vealand-pork sausages, such as weisswurst or bockwurst (12 ounces total) Fresh parsley sprigs, for garnish Variety of mustards, for serving
Gallery Alsatian Choucroute Garni
Recipe Summary Servings: 8
Gallery
Alsatian Choucroute Garni
Alsatian Choucroute Garni
Alsatian Choucroute Garni
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 teaspoon whole coriander seeds 1 teaspoon whole juniper berries 4 whole cloves 1/2 teaspoon whole black peppercorns 1/2 teaspoon whole caraway seeds 2 dried bay leaves 6 garlic cloves, crushed 3 tablespoons vegetable oil 2 medium onions, thinly sliced 1/2 teaspoon coarse salt 1 pound double-smoked bacon, cut into 1-inch-thick slices 1/2 pound fresh bacon or salt pork (in 1 piece) 1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces 4 pounds fresh sauerkraut, rinsed and drained 1 bottle (750 mL) dry Riesling 8 medium red or Yukon gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired 8 small carrots, peeled 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total) 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total) 3 mild-spiced fine-textured white vealand-pork sausages, such as weisswurst or bockwurst (12 ounces total) Fresh parsley sprigs, for garnish Variety of mustards, for serving
Directions
Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.
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All Reviews for Alsatian Choucroute Garni
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All Reviews for Alsatian Choucroute Garni
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
