Choucroute Garnie Alsacienne

Choucroute Garnie Alsacienne

Choucroute Royal Garnie

Alsatian-Style Sauerkraut with Sausage and Pork

By Published:

  • Yield: 6 Servings

Alsatian-Style Sauerkraut with Sausage and Pork

Ingredients

  • 5 pounds sauerkraut
  • 3 tablespoons rendered goose fat or lard
  • 2 medium onions, diced
  • 1 large apple, peeled and finely diced
  • 1/2 teaspoon sea salt
  • 1 1/2 cups dry white wine, Alsatian Riesling preferred
  • 1 cup chicken stock
  • 1 bouquet garni, consisting of 3 cloves, 1 bay leaf, 3 crushed garlic cloves, 1/2 teaspoon thyme, 12 crushed juniper berries, and 10 cracked black peppercorns wrapped in cheesecloth
  • 1 to 2 pound slab of smoked bacon
  • 2 pounds smoked pork shoulder
  • 12 small potatoes
  • sea salt
  • 1 teaspoon vegetable oil
  • 6 bratwurst
  • 6 frankfurters
  • 2 pounds Polish kielbasa
  • horseradish
  • Dijon mustard

Instructions

  1. To Prepare: Preheat oven to 350 degrees.
  2. Place the sauerkraut in a large colander and rinse with cold water. Wring with your hands to remove as much moisture as possible.
  3. Melt the lard in a deep, heavy saucepan and cook the onions and apple until limp, but do not brown. Add the sauerkraut, salt, wine, and chicken stock. Bring to a full boil. Bury the bouquet garni in the sauerkraut along with the slab of bacon and pork shoulder. Cover and cook in the preheated oven for 1 1/2 hours. The sauerkraut should be slightly firm.
  4. While the sauerkraut is cooking, boil the potatoes in a pot of salted water for 20 - 30 minutes, or until tender. Peel and keep warm.
  5. Heat the oil in a small pan and brown the bratwurst over low heat. Set aside and keep warm.
  6. Heat the frankfurters and kielbasa by burying them in the hot sauerkraut for 10 - 15 minutes before removing the pan from the oven. Taste sauerkraut for seasoning, add salt if necessary.
  7. Remove the pork and bacon from the saucepan and cut into thick slices.
  8. To Serve: Place the sauerkraut on a large oval or rectangular platter. Arrange the pork and bacon slices with the sausages and boiled potatoes on top. Serve with horseradish and Dijon mustard.

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