Choucroute Garnie Sauerkraut And Meat Recipes

CHOUCROUTE GARNIE

Steps:

• Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
• In the mean time peel the potatoes and boil them for 1/2 hour separately.
• 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!).
• Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
• Serve with mustard, the same white wine and a clear schnapps.

QUICK CHOUCROUTE GARNIE

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.

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.