Best Choucroute Recipes

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CHOUCROUTE GARNIE



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

Steps:

  • Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
  • Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
  • Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

CHOUCROUTE GARNI



Choucroute garni image

This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 15

4 onions , sliced
200ml white wine
100ml white wine vinegar
1 tbsp thyme leaves
1 star anise
1 tsp fennel seeds
1 tsp black peppercorns
2 carrots , diagonally sliced
2 celery sticks , peeled to remove the stringy part and cut into 4
8 garlic cloves
1 medium Savoy cabbage , cut into 8 wedges
6 German garlic sausages (or good-quality chipolatas)
400g whole piece of smoked bacon , skin removed and cut into large chunks
400ml chicken stock
mashed potato , to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
  • Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
  • Once cooked, serve in bowls with mashed potato, if you like.

Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium

CHOUCROUTE GARNIE à L'ALSACIENNE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS AND SAUSAGES) RECIPE



Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe image

Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.

Provided by Daniel Gritzer

Categories     Mains     Sausage

Time 4h15m

Yield 10

Number Of Ingredients 16

1 pound (450g) boneless pork loin
1 pound (450g) boneless pork shoulder
Kosher salt
1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided
2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)
2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note)
1 cup (240ml) homemade chicken stock or low-sodium chicken broth
1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves
1 pound (450g) slab bacon
1 ham hock (about 3/4 pound; 340g)
1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)
5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained
1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst
2 smoked pork chops (about 1 1/4 pounds; 560g total)
5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender
2 tablespoons (30ml) kirsch (cherry brandy; optional)

Steps:

  • Preheat oven to 250°F (120°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes.
  • Meanwhile, Cook Pork Loin: Place pork loin in a small ovenproof skillet or on a rimmed baking sheet and cook on a separate rack in oven until an instant-read thermometer inserted in center registers 120°F (49°C), about 1 hour. Set aside.

Nutrition Facts : Calories 1074 kcal, Carbohydrate 43 g, Cholesterol 239 mg, Fiber 10 g, Protein 72 g, SaturatedFat 24 g, Sodium 5448 mg, Sugar 9 g, Fat 66 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)



Choucroute Royale (Braised Sauerkraut) image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 17

2 pounds sauerkraut
1/2 pound chunk of bacon
1/2 cup thinly sliced carrots
1 1/2 cup sliced onions
4 tablespoon pork fat or butter
4 sprigs parsley
1 bay leaf
6 peppercorns
10 juniper berries (or add 1/4 cup gin to casserole)
1 cup sparkling wine
3 cups chicken stock
Roast pork
Pork chops
Smoked pork loin
Ham
Sausages
Duck

Steps:

  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
  • Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
  • Preheat oven to 325 degrees.
  • Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
  • Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
  • Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
  • Continue to simmer in oven for another 1 1/2hours. (5 hours total).

SLOW-COOKER CHOUCROUTE



Slow-Cooker Choucroute image

Provided by Food Network Kitchen

Categories     main-dish

Time 6h10m

Yield 6 servings

Number Of Ingredients 15

1 large onion, peeled, root end left intact, and quartered
4 whole cloves
8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces
2 pounds sauerkraut, rinsed and drained
1 garlic head, halved
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
2 (1-inch thick) smoked pork chops (about 10 ounces each)
1 pound kielbasa, cut diagonally into 2-inch pieces
2 Fuji or other baking apples, cored and cut into large chunks
1 pound small red-skinned potatoes, scrubbed
1 1/2 cups dry white wine
1/4 cup gin
Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving

Steps:

  • Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
  • Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.

CHOUCROUTE GARNIE



Choucroute Garnie image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 pounds bulk sauerkraut
2 ounces salt pork or slab bacon, in large dice
2 cups finely chopped onions
1/2 cup chopped carrots
1 large clove garlic, minced
1 tart apple, peeled, cored and grated
1 1/2 cups chicken stock,approximately
2 cups dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
Salt and freshly ground white pepper
2 pounds garlic sausage or other sausage, fresh or smoked
1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick
1/2 pound Black Forest or Virginia ham, sliced 1/8 inch thick
6 medium-size Yukon Gold potatoes, peeled and quartered
Dijon mustard for serving

Steps:

  • Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
  • In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
  • Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
  • Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
  • Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
  • While meats cook, simmer potatoes in salted water until tender. Drain.
  • Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Categories     Pork     Sauté     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons vegetable oil
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise
2 cups chopped onions
1 1/2 teaspoons caraway seeds
1 bay leaf
1 pound purchased sauerkraut, drained
2/3 cup dry white wine

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 lb smoked sausage, fully cooked (such as kielbasa)
2 cups onions, chopped
1 1/2 teaspoons caraway seeds
1 bay leaf
1 lb sauerkraut, drained
2/3 cup dry white wine

Steps:

  • Cut the sausage into 3-inch lengths, then halve lengthwise.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
  • Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
  • Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2

CHOUCROUTE GARNIE



Choucroute Garnie image

This is a wonderful full flavoured main dish that makes a great winter meal. It's hearty and tasty,,worth making.

Provided by Xangus

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs sauerkraut (preferably,from a jar or vac pac bag)
4 ounces roughly diced bacon
1 tablespoon vegetable oil
1 large onion, chopped
3 carrots, diced
1 unpeeled granny smith apple, grated
1 teaspoon caraway seed
1 bouquet garni
8 juniper berries
8 ounces white wine
1 3/4 pints chicken stock
1 1/2 ounces butter
1 lb diced lean pork
1 lb smoked pork sausage, eg.kransky,knackwurst,cut into thick diagonal slices
4 tablespoons chopped parsley

Steps:

  • Soak Saurkraut for 30 mins in cold water.
  • Drain.
  • Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
  • Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
  • Add juniper berries,boquet garni, wine and enough stock to just cover.
  • Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
  • (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
  • Add pork and sausage to casserole Cook about 2 hours or until tender.
  • Remove boquet garni, sprinkle with chopped parsley.
  • Serve with ryebread, boiled potatoes and German style mustard.

CLASSIC CHOUCROUTE



Classic Choucroute image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

2 salted (not smoked) ham hocks
3 pounds sauerkraut
3 1/2 tablespoons goose fat, duck fat, or lard
1 large onion, peeled and sliced
2 cups dry white wine, preferably Alsatian riesling
1 pound slab bacon, in one piece
Salt and freshly ground black pepper
2 lightly smashed garlic cloves
8 juniper berries
1 teaspoon caraway seeds
1 bay leaf
1 pound smoked pork loin
12 small potatoes, peeled
2 smoked bratwursts
6 frankfurters
2 blood sausages
2 tablespoons kirsch

Steps:

  • Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
  • In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
  • Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
  • Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
  • About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
  • Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
  • To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.

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CHOUCROUTE GARNIE – LA BOîTE
Directions. If you will be using the oven, preheat to 350°F. In a heavy bottom skillet or Dutch oven (12” wide or larger preferred), heat the oil over medium heat. Add in the onion, garlic, salt, pepper, juniper, bay leaves and cook until the onions are translucent. Add the drained sauerkraut and Riesling or stock and stir to combine well.
From laboiteny.com


BEST PLACES TO EAT CHOUCROUTE IN STRASBOURG - CULTURE TRIP
2017-04-29 Maison Kammerzell. Hotel Restaurant, French. Share. View. Add to Plan. A charming setting facing the magnificent cathedral, the beautifully-preserved Maison Kammerzell was erected between 1427 and 1589. Enjoying a typical Alsatian dish in this historical venue is a must on your visit to Strasbourg.
From theculturetrip.com


CHOUCROUTE | ALICES KITCHEN
2021-05-03 Give a quick wash to sauerkraut. Withdraw some ,squeeze dry and cover the bacon. Evenly distribute half of berries andspices. Add the pallet in the middle of this nest of sauerkraut and cover with the remaining cabbage, spices and berries. Add beer, water and close the cooker. Cook for 1 hour after the first simmers.
From alices.kitchen


CHOUCROUTE GARNIE - COOKTHESTORY
Layer the onion and bacon over the sauerkraut. Sprinkle the juniper berries, caraway seeds, peppercorns, allspice, and bay leaves over the onions and sauerkraut and pour in the wine or other liquid. Nestle the seasoned pork shoulder in the center and cover tightly with a lid or foil. Transfer to the oven and cook for 2 hours.
From cookthestory.com


CHOUCROUTE RECIPE | GOOD FOOD
Melt the butter in a frying pan over a medium heat. Sweat the onion, garlic and juniper berries until the onions are soft and lightly coloured (about 20 minutes). Remove the bag of juniper berries and discard. Add the wine to the pan and boil to reduce to a thin syrup (approximately 50-100 grams). Add the vinegar and reduce for five minutes.
From goodfood.com.au


CHOUCROUTE GARNIE — A CELEBRATION OF PORCINE MEATS | WHAT DAD …
So, to make the Choucroute Garnie: Lightly rinse the sauerkraut and drain. Chop the onion, peel and slice the carrot into thick slices, peel and cut the apple into thick slices. Peel the potatoes and cut into medium-sized pieces. Heat a large casserole on a medium heat. Add the lard and sweat the onions and carrots for 10 minutes.
From whatdadcooked.com


THE BEST CHOUCROUTE IN PARIS | GAYOT
Bofinger restaurant near La Bastille, Paris, France. Choucroute shines most brightly at the local brasseries including Bofinger, where the décor of 1919 has remained intact and looks as young as at its creation. Brasserie Flo, founded by M. Floderer in 1870, when he fled Alsace then occupied by the Germans, is another bastion of choucroute.
From gayot.com


CLASSIC CHOUCROUTE | METRO
Preparation. Preheat oven to 300°F (150°C). In a large metal Dutch oven, put half of the onions, apples and garlic. Cover with half of the sauerkraut and add slab bacon. Sprinkle pepper, juniper berries and caraway seeds over top. Add remaining onions, apples and garlic and cover with remaining sauerkraut. Add wine.
From metro.ca


CHOUCROUTE ALSACIENNE RECIPE : OPTIMAL RESOLUTION LIST
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From recipeschoice.com


BEST CHOUCROUTE RECIPE | DEPORECIPE.CO
2021-11-01 Best Choucroute Recipe. Choucroute garnie à l alsacienne alsatian braised sauer with mixed and sausages recipe how to make alsatian choucroute garnie a feast of pork and sauer choucroute garnie recipe alsatian recipes instant pot …
From deporecipe.co


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