Alsatian Choucroute Recipes

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CHOUCROUTE LOAF



Choucroute Loaf image

This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky kids, provide a side dish of mashed potatoes.

Provided by Molly O'Neill

Categories     dinner, times classics, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 tart apple, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 pound smoked ham, minced
1 1/4 pound mixture of ground chuck, pork and veal
1 cup rye bread crumbs
4 tablespoons prepared horseradish
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon caraway seeds
1/2 teaspoon coarsely ground black pepper
2 eggs, lightly beaten
1/3 cup unsweetened applesauce

Steps:

  • Preheat the oven to 350 degrees. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes. Add the apple and garlic and cook, stirring, for two minutes more. Cool the mixture for a few minutes.
  • In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.
  • In a small bowl, stir together the applesauce and the remaining horseradish. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 21 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 506 milligrams, Sugar 7 grams, TransFat 0 grams

ALSATIAN CHOUCROUTE GARNI



Alsatian Choucroute Garni image

Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 22

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

Steps:

  • 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.

ALSATIAN CHOUCROUTE



Alsatian Choucroute image

One-Dish Sabbath meals like choucroute and pot-au-feu are for Alsatians what cholent is for Jews from eastern Europe. In the nineteenth century, the author Alexandre Weill mentioned the Sabbath lunch meal of his childhood, which included a dish of pearl barley or beans, choucroute, and kugel, made with mostly dried pear or plum. Choucroute with sausage and corned beef is also eaten at Purim and has particular significance. The way the sausage "hangs" in Alsatian butcher shops is a reminder of how the evil Haman, who wanted to kill all the Jews, was hanged. Sometimes Alsatians call the fat hunk of corned or smoked beef "the Haman." Michèle Weil, a doctor in Strasbourg, makes sauerkraut on Friday, lets it cool, and just reheats it for Saturday lunch. She varies her meal by adding pickelfleisch, duck confit, chicken or veal sausages, and sometimes smoked goose breast. You can make this dish as I have suggested, or vary the amounts and kinds of meats. Choucroute is a great winter party dish; the French will often eat it while watching rugby games on television. When you include the corned beef, you can most certainly feed a whole crowd.

Yield 8 to 10 servings

Number Of Ingredients 26

2 pounds sauerkraut
2 tablespoons duck fat or vegetable oil
5 whole duck legs, cut into thighs and drumsticks
Salt and freshly ground pepper to taste
2 medium onions, peeled and chopped (about 2 1/2 cups)
3 cloves garlic, chopped
2 carrots, peeled and cut into large rounds
10 juniper berries, or 1/2 cup gin
6 peppercorns
2 bay leaves
2 cups dry white wine
2 cups chicken broth, plus more if necessary
12 small Red Bliss or Yukon Gold potatoes
5 garlic-chicken sausages, beef sausages, or hot dogs
One 3-to-4-pound corned beef (see preceding recipe)
Mustard or mustard sauce (recipe follows) as garnish
Horseradish as garnish
2 tablespoons strong French Dijon mustard
2/3 cup red-wine vinegar
Salt and freshly ground pepper to taste
1 scant cup peanut or safflower oil
2 large shallots, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 French cornichon or Russian gherkin, diced (optional)
(about 2 cups)

Steps:

  • Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
  • Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
  • Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
  • While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
  • Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
  • Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
  • Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

CHOUCROUTE ALSATIAN



Choucroute Alsatian image

Provided by James Beard

Categories     Pork     Carrot     White Wine     Winter     House & Garden

Yield Serves 8

Number Of Ingredients 9

3 pounds sauerkraut
1/2 teaspoon caraway seeds
12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
2 carrots, scraped and cubed
1 pound smoked pork butt (boneless), trimmed and thickly sliced
4-6 pork shoulder chops, bone removed
1 cup Rhine or Alsatian wine
1 teaspoon salt, or to taste
1/2 pound knockwurst

Steps:

  • Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.

CHOUCROUTE GARNIE A L'ALSACIENNE (ALSATIAN PORK W/SAUERKRAUT)



Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) image

Make and share this Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
1 -2 tablespoon packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2-inch thick
4 frankfurters, slashed diagonally
2 cups chicken broth

Steps:

  • Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples.
  • Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut.
  • Add pork chops and frankfurters. Pour chicken broth over meat.
  • Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag.
  • Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.

ALSATIAN PORK AND SAUERKRAUT



Alsatian Pork and Sauerkraut image

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

Provided by 4Nancy

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 4

Number Of Ingredients 14

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 ½ tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

  • Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  • Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  • To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g

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