Choucroute Garnie Sauerkraut And Meat Recipes

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

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.

CHOUCROUTE GARNIE

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 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 (SAUERKRAUT AND MEAT)

Steps:

• Salt and pepper pork chops and brown on both sides in a skillet in oil.
• In a deep oven pan (like a lasagna pan) place sliced potatoes in one layer, then cabbage evenly over the potatoes.
• Add onion layer, and then apple layer.
• Mix sauerkraut and caraway seeds together, and spread evenly over the apples.
• Mix broth, apple juice, pepper and cloves together and pour over all the vegetables.
• Place browned chops and sausages over the top.
• Cover tightly with foil and bake at 350 degrees for one hour.
• Remove the foil and bake for an additional 10 minutes.
• Serves four.

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.

CHOUCROUTE GARNIE

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 GARNIE (GARNISHED SAUERKRAUT)

Steps:

• Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
• Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
• Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
• Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
• Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
• Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
• When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.

QUICK CHOUCROUTE GARNIE

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.