Martha Stewart Choucroute Garnie Recipes

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CHOUCROUTE GARNI



Choucroute Garni image

This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 21

3 tablespoons unsalted butter
3 onions, finely chopped
3 cloves garlic, crushed
8 pounds sauerkraut, rinsed and dried
1 (4-pound) smoked pork loin, halved
3 pounds fresh pork belly
1 (2 1/2-to-3-pound) smoked pork butt, halved
2 pounds double-smoked slab bacon
2 pounds apple-smoked slab bacon
8 whole cloves
3 dried bay leaves
12 juniper berries
1 teaspoon whole cumin seeds
1 1/2 (750 milliliters) bottles dry Riesling wine
8 weisswurst sausage
8 saucisses de Strasbourg
8 large saucisses de Toulouse or Anduille sausage
15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
Coarsely chopped fresh flat-leaf parsley, for serving
Dijon mustard, for serving
Whole-grain mustard, for serving

Steps:

  • In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
  • Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
  • Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
  • To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.

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.

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.

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 (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

CHOUCROUTE GARNIE



Choucroute Garnie image

Make and share this Choucroute Garnie recipe from Food.com.

Provided by Flar1954

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cured pork knuckle
1 lb cured pork belly
1 lb cured and marbled pork neck
1 garlic sausage
4 lbs fresh sauerkraut
3 garlic cloves
3 laurel leaves
5 juniper berries
1 sliced onion
1 tablespoon lard
1/2 liter dry white wine
black pudding
liverwurst
6 big potatoes

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



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.

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.

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 lb smoked sausage, fully cooked (such as kielbasa)
2 cups onions, chopped
1 1/2 teaspoons caraway seeds
1 bay leaf
1 lb sauerkraut, drained
2/3 cup dry white wine

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.

Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2

CHOUCROUTE GARNIE



Choucroute Garnie image

This is a wonderful full flavoured main dish that makes a great winter meal. It's hearty and tasty,,worth making.

Provided by Xangus

Categories     Pork

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs sauerkraut (preferably,from a jar or vac pac bag)
4 ounces roughly diced bacon
1 tablespoon vegetable oil
1 large onion, chopped
3 carrots, diced
1 unpeeled granny smith apple, grated
1 teaspoon caraway seed
1 bouquet garni
8 juniper berries
8 ounces white wine
1 3/4 pints chicken stock
1 1/2 ounces butter
1 lb diced lean pork
1 lb smoked pork sausage, eg.kransky,knackwurst,cut into thick diagonal slices
4 tablespoons chopped parsley

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.

SAUERKRAUT WITH CHICKEN LEG QUARTERS AND SAUSAGES



Sauerkraut with Chicken Leg Quarters and Sausages image

This recipe is based on the French dish "choucroute garnie" (garnished sauerkraut). Don't let the fancy name fool you -- it's simple to make and is the ultimate comfort food.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 10

2 pounds sauerkraut, drained
2 pounds chicken leg quarters (about 3), split into drumsticks and thighs (see Smart Strategy note) and patted dry
Coarse salt and ground pepper
1 pound kielbasa, cut into 1-inch pieces
5 medium carrots, cut into 1 1/2-inch pieces
1 large yellow onion, halved and sliced 1/4 inch thick
2 cups dry white wine, such as dry Riesling or Pinot Gris
2 tablespoons sugar
2 dried bay leaves
1/2 teaspoon caraway seeds

Steps:

  • In a large bowl, cover sauerkraut with water. Heat a large Dutch oven or other heavy pot over medium-high. Season chicken with salt and pepper. Add to pot, skin side down, and cook, turning until browned on all sides, 8 minutes. Transfer chicken to a plate. Add kielbasa, cut side down, to pot and cook until browned on both sides, about 4 minutes, flipping once. Add carrots, onion, and 1/2 cup water; cook, stirring and scraping up browned bits with a wooden spoon, until water is evaporated and onion is softened, 6 to 8 minutes. Add wine and bring to a boil.
  • Drain sauerkraut, pressing to remove as much liquid as possible. Add to pot, along with sugar, bay leaves, and caraway seeds; season with salt and pepper. Stir to combine.
  • Place chicken, skin side up, on top of sauerkraut and bring mixture to a boil. Reduce heat, partially cover pot, and rapidly simmer until chicken is cooked through and liquid is slightly reduced, about 20 minutes. Remove bay leaves before serving.

Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 6 g, Protein 31 g, SaturatedFat 8 g

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BEST CHOUCROUTE GARNIE RECIPES | FOOD NETWORK CANADA
Jan 18, 2015 - A recipe for making the best Choucroute Garnie. Jan 18, 2015 - A recipe for making the best Choucroute Garnie. Jan 18, 2015 - A recipe for making the best Choucroute Garnie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CHOUCROUTE GARNIE OR AMAZING PORK STEW | COOKING - YOUTUBE
While it's considered a French dish, choucroute garnie embraces the German ancestry of the Alsace region. Over the centuries, Alsace fluctuated between being...
From youtube.com


CHOUCROUTE GARNIE | RECIPE | RECIPES, COOKING, SUPPER RECIPES
Mar 2, 2021 - This choucroute garnie recipe, made with sauerkraut, sausage, smoked pork, bacon, potatoes, and spices, can be made in a slow cooker. Mar 2, 2021 - This choucroute garnie recipe, made with sauerkraut, sausage, smoked pork, bacon, potatoes, and spices, can be made in a slow cooker. Pinterest . Today. Explore. When the auto-complete results are …
From pinterest.co.uk


CHOUCROUTE GARNIE – HEARTY, WARMING, AND PERFECT FOR CHILLY WEATHER
2017-05-04 Add onions and garlic to the pot and sauté until onions are tender, about 5 minutes. Place all the spices (juniper, allspice, cloves, peppercorns, bay leaves) into a spice bag or wrap in cheesecloth tied with kitchen twine. Add apples, sauerkraut, bacon, wine, and chicken stock to the pot. Give it a good mix.
From gingerandscotch.com


CROCK POT CHOUCROUTE GARNIE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ALSATIAN CHOUCROUTE GARNIE RECIPE | BRYONT BLOG
Choucroute garnie à l alsacienne choucroute garnie recipe jacques how to make alsatian choucroute garnie how to make alsatian choucroute garnie
From bryont.net


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