Choucroute Garnie à Lalsacienne Alsatian Braised Sauerkraut With Mixed Meats And Sausages Recipes

CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)

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).

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

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.