Choucroute Garnie Recipes

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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.

ALSATIAN CHOUCROUTE GARNI



Alsatian Choucroute Garni image

Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

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 vealand-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 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, and 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, and serve with mustards.

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 (GARNISHED SAUERKRAUT)



Choucroute Garnie (Garnished Sauerkraut) image

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 45m

Yield 6 or more servings

Number Of Ingredients 20

3 pounds sauerkraut
2 tablespoons lard or solid white shortening
1 1/2 cups finely chopped onions
1 teaspoon finely minced garlic
6 smoked pork hocks, about 2 1/2 pounds
1/2 cup dry white wine
1 1/2 cups fresh or canned chicken broth
4 sprigs parsley
1 bay leaf
3 sprigs fresh thyme or 1/2 teaspoon dried
2 whole cloves
6 juniper berries, optional
1 tablespoon butter
1 pound finely ground pork
1 teaspoon finely crushed caraway seeds
1/4 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 pounds smoked pork butt or porkette
1 pound kielbasa (Polish sausages)

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.

Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 72 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 25 grams, Sodium 2410 milligrams, Sugar 7 grams, TransFat 1 gram

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.

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).

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.

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  • In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
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CHOUCROUTE GARNIE- TFRECIPES
2014-01-08 · If cooking the choucroute garnie in the oven, preheat the oven to 200°F (95°C). If cooking the choucroute garnie in a slow cooker, see the Slow-Cooker Variation beneath the recipe. In a large Dutch oven, cook the bacon over medium heat until the fat is rendered and the bacon is almost completely crisp, about 10 minutes.
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