Choucroute (Sauerkraut with Meat and Potatoes)
Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.
Source and licence
"Choucroute (Sauerkraut with Meat and Potatoes)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Choucroute_(Sauerkraut_with_Meat_and_Potatoes), revision 4615191), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Choucroute_(Sauerkraut_with_Meat_and_Potatoes)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615191
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
France. Associated with France by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 or so tablespoons of duck fat
- 1 medium onion, finely chopped
- 2–3 small potatoes
- 5 juniper berries
- 1 clove
- 1–2 garlic cloves
- 1 or so tablespoons of coriander seed
- ½ tablespoon black mustard seed
- 2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares
- 1 pound of sauerkraut
- 4 pork sausages
- 3 smoked pork slices, bone in
- 1 cup (240 ml) or so of white wine (dry)
Method
- In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
- When hot, add the onions and sauté until translucent (about 5 minutes or so).
- Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
- Add the smoked pork and bacon.
- Cover, and then simmer for about 2 hours.
- In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
- Simmer until potatoes are done (and by then the sausage will be, too).
- Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.