Choucroute Garnie – Cooked Sauerkraut2018-03-20
- Servings: 4
Sauerkraut means sour cabbage in German and while it is considered a German staple, it is also popular in neighbouring countries such as France (specifically the Alsace region), Poland and other Eastern European countries.
You can buy fermented Sauerkraut in any supermarket, or make it yourself. A good reference is WikiHow if you are interested to ferment cabbage at home.
Of course eating it in its raw state will keep all the good bacterias, but it is an acquired taste.
Cooked sauerkraut with sausages & charcuterie (smoked and salted meats) is a rich, hearty and warming dish, perfect for a dinner with family and friends.
- 500g of rinsed and drained sauerkraut
- 200g of bacon, cut into bite size cubes
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- About 50g of butter
- 5 juniper berries + 2 cloves
- About 10 peppercorns or 1 tsp of freshly ground black pepper
- 5 allspice berries
- 1 large sweet apple, grated
- 1/4 cup of white wine and 1/2 cup of stock or apple juice
- Charcuterie of your choice: chunks of cooked ham, frankfurters or other smoked sausages...
- Or 2 large kielbasa (Polish cooked sausages), cut into 4 pieces
- 4 strasbourg or bratwurst sausages (French or German sausages)
- 4 large boiled potatoes, peeled and cut into halves
Drain the sauerkraut and rinse the remnants of brine with cold water. Put aside.
Place a Dutch oven over medium heat. Add the butter followed by the diced bacon and fry until golden brown.
Add the onions and garlic and sauté for few minutes before adding the sauerkraut and all the other ingredients except the potatoes which will be added at the end.
Cover with a lid then transfer to the oven. Let it cook until most of the liquid has evaporated (1 hour or more).
When cooked, remove from the oven, lay the sauerkraut onto a serving platter then spread the meats on top and place the warm boiled potatoes around. Serve with mustard and horseradish on the side, if you like.
NB: the cooking method here is with smoked and cooked meats. If you are using fresh pork cuts, you have to cook them first separately.