Choucroute Garni Hacks Platter 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 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 GARNI



Choucroute Garni image

This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 21

3 tablespoons unsalted butter
3 onions, finely chopped
3 cloves garlic, crushed
8 pounds sauerkraut, rinsed and dried
1 (4-pound) smoked pork loin, halved
3 pounds fresh pork belly
1 (2 1/2-to-3-pound) smoked pork butt, halved
2 pounds double-smoked slab bacon
2 pounds apple-smoked slab bacon
8 whole cloves
3 dried bay leaves
12 juniper berries
1 teaspoon whole cumin seeds
1 1/2 (750 milliliters) bottles dry Riesling wine
8 weisswurst sausage
8 saucisses de Strasbourg
8 large saucisses de Toulouse or Anduille sausage
15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
Coarsely chopped fresh flat-leaf parsley, for serving
Dijon mustard, for serving
Whole-grain mustard, for serving

Steps:

  • In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
  • Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
  • Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
  • To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.

CHOUCROUTE GARNI



Choucroute Garni image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

5 pounds fresh sauerkraut
1/3 cup chopped bacon
4 squares of bacon rind, 1 1/2-inches each (optional)
3 cloves garlic, chopped
1/2 bottle dry white wine
2 tablespoons juniper berries
1 teaspoon whole black peppercorns
4 cloves
12 ounce chunk of unsmoked bacon
4 each of 4 different sausages (frankfurter, bratwurst, knockwurst, etc.)
1 smoked veal tongue

Steps:

  • Immerse the sauerkraut in a large bowl filled with cold water, and soak for 15 minutes.
  • While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for another minute.
  • Pre-heat oven to 325 degrees.
  • Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot. Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has almost evaporated (about 20-30 minutes).
  • Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about 30 minutes. Serve on a large platter.

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 GARNI



Choucroute Garni image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

1/4 pound slab bacon, chopped
4 large bratwurst
4 (1-inch) pork chops, bone-in (about 1 pound)
1 medium onion, chopped
2 pounds sauerkraut, drained
1 medium potato, peeled and grated
1 teaspoon caraway seeds
4 juniper berries
3 tablespoons brown sugar, or to taste
1 (16-ounce) can low-sodium chicken stock
1/2 cup Riesling
Water to almost cover

Steps:

  • Preheat oven to 350 degrees.
  • In a large Dutch oven or oven-proof pot with lid, saute the bacon until browned. Remove the bacon and all but 2 tablespoons of the bacon grease. Brown the bratwurst and the pork chops on all sides, then set them aside. Add the onion and saute until translucent. Add the sauerkraut and saute 5 minutes. Add the potato, caraway seeds, juniper berries and the brown sugar and stir to combine. Place the browned bratwurst and pork chops on top of the sauerkraut mixture. Add the chicken stock, Riesling and water. Place lid on top and bake for 45 minutes.

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

HOMEMADE CHOUCROUTE GARNI



Homemade Choucroute Garni image

This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 23

5 or 6 pounds drained sauerkraut
25 whole black peppercorns
1 1/2 teaspoons coriander seeds
5 whole cloves
15 juniper berries
6 fresh sprigs flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
1/2 cup goose fat
4 medium onions, sliced 1/8-inch thick
1 1/2 cups Riesling or other dry white wine
2 cups homemade or canned low-sodium chicken broth, skimmed of fat
1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
1 slab (1 1/2 pounds) smoked bacon
2 dry-salted pig's knuckles, (about 1 1/2 pounds)
1 pound smoked pork butt
3 carrots, peeled
1/4 cup finely minced garlic
2 teaspoons salt
8 small red potatoes, peeled
4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
4 smoked country sausages (bauerwurst; about 4 ounces each)
4 knackwurst sausages (about 4 ounces each)

Steps:

  • Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
  • Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
  • Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
  • Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
  • Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
  • Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.

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.

CHOUCROUTE GARNI



Choucroute Garni image

Yield serves 8

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 veal-and-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 a 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; 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; serve with mustards.

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