German Choucroute Recipes

CHOUCROUTE GARNI

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.

POLISH HUNTER'S CHOUCROUTE (BIGOS)

Steps:

• Place onions in a bowl and mix with salt; set aside. Place a large skillet over medium heat; sauté bacon until brown and crisp. Remove from pan and set aside. Add onions to pan; sauté over medium heat until golden, about 10 minutes. Remove pan from heat; set aside.
• Place sauerkraut in a heavy casserole without rinsing it unless you find the taste too strong. If you do, rinse in cold water and press water out in a colander. Add to sauerkraut the onions, potatoes, garlic, peppercorns and all meats except frankfurters, sausages and kielbasa. Peel and core apples, cut into quarters, and add to casserole. Mix well. Add enough consommé and wine to barely reach surface of sauerkraut. Cover and cook over low heat for 2 1/2 hours, stirring occasionally and scraping bottom of casserole.
• Allow casserole to cool. Throw out bones and outer skin of knuckles. If not serving dish the same day, cover and refrigerate. If serving the same day, add sausages and kielbasa, and cook over low heat for 1 hour before serving.
• Fifteen minutes before serving, pour vodka over mixture. Place on a platter with raised edges (to prevent liquid from spilling), arranging sausages on top. If desired, serve with coarse grain mustard and lightly buttered boiled potatoes sprinkled with chopped dill.

CHOUCROUTE GARNI

Steps:

• Wash sauerkraut thoroughly, loosening strands carefully. Press it lightly in a colander to strain off the excess liquid. In a large pot, the onions and garlic in 1 tablespoon canola oil. Cover pot and sweat them for a few moments over high heat. Add sauerkraut and enough water to cover kraut. Stir in juniper berries and caraway seeds. Tie cloves and bay leaf in cheesecloth, or put them in a tea strainer, and add. Simmer on medium-low to low heat for 1 1/2 hours.
• Cook bacon on medium-low heat in a large skillet. Remove and dice. Remove and discard most of the bacon fat. Brown chicken breasts on both sides in skillet. Add bacon, chicken, and (uncooked) Kielbasa to sauerkraut. Add white wine and simmer for 20-30 minutes. To serve, remove clove and bay leaf packet from sauerkraut, and divide among shallow bowls. Top each with chicken. Slice sausage and divide among bowls. Serve.

ALSATIAN CHOUCROUTE

Steps:

• Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

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

Steps:

• Soak Saurkraut for 30 mins in cold water.
• Drain.
• Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
• Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
• Add juniper berries,boquet garni, wine and enough stock to just cover.
• Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
• (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
• Add pork and sausage to casserole Cook about 2 hours or until tender.
• Remove boquet garni, sprinkle with chopped parsley.
• Serve with ryebread, boiled potatoes and German style mustard.

CHOUCROUTE

Steps:

• Heat a 5-quart Dutch oven or pot over medium-low eat. Melt the duck fat and butter, then add the onion. Cook, stirring occasionally, until the onion is softened and golden but not browned, about 10 minutes.
• Meanwhile, rinse the sauerkraut under hot water to remove excess salt. When it starts to stick to your fingers, drain well and squeeze out as much liquid as possible with your hands.
• Add the sauerkraut, bay leaves, and juniper berries to the onions, season with salt, and stir once. Arrange the knuckles, ribs, and both bacons in the sauerkraut, partially burying them in the mixture. Top with the garlic, then add the wine. Cover, bring to a boil, then reduce the heat and simmer for 2 hours.
• About 30 minutes before serving, arrange the potatoes in a single layer over the meat. Cover and continue cooking until the potatoes and meat are tender.
• About 20 minutes before serving, place the knacks in a medium saucepan and cover with cold water. Bring to a very gentle simmer and cook until heated through, about 15 minutes. Do not let the water boil or the knacks will explode.
• Transfer the potatoes and meat from the Dutch oven to a large serving platter, let cool slightly, and slice the meat. Transfer the sauerkraut to the platter. Top with the knacks. Serve with mustard and horseradish sauce on the side.

CLASSIC CHOUCROUTE

Steps:

• Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
• In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
• Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
• Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
• About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
• Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
• To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.

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.

ALSATIAN CHOUCROUTE GARNI

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.