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Recipe : **** Choucroute - Sauerkraut

Choucroute - Sauerkraut
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    2 h 05
  • Ready in
    3 h 05
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
To serve: Remove meat and thinly slice. On a large serving platter or on individual plates spread choucroute. Place sliced meat and sausages on top. Add potatoes and accompany with Dijon or grainy mustard.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
Sauerkraut, meat, mustard, place, slice

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons duck fat
  • 2 onion, finely, sliced
  • 2 cloves garlic, peeled
  • 10 juniper berries
  • 16 coriander seeds
  • 4 cloves
  • 2 bay leaf
  • 2 yukon gold potato, peeled,and, turned
  • 8 sausage
  • 1.4 kg canned raw choucroute
  • 450 g double or triple smoked bacon
  • 700 g smoked pork, loin
  • 450 g pork
  • 1 l riesling wine

  • Recipe preparation steps

  • 1
    Wash choucroute 6 to 7 times under cold water, squeezing well, changing water in between.
  • 2
    In a large saucepan over medium heat sweat onions in duck fat.
  • 3
    Add half of the choucroute and spices.
  • 4
    Add bacon, pork loin, pork hock and garlic.
  • 5
    Cover the meat with remaining choucroute and spices.
  • 6
    Add Riesling and a little coarse salt.
  • 7
    Bring to a simmer, cover with a lid and continue to cook on stovetop for two-hours, stirring occasionally.
  • 8
    Boil or steam the potatoes until fork-tender.
  • 9
    Keep warm.
  • 10
    Bring a pot of water to a boil and reduce to a simmer.
  • 11
    Prick European wieners with a knife or fork and place in simmering water to heat thoroughly.
  • 12
    Do not boil or sausages may burst.
  • 13
    Preheat oven to 230°C.
  • 14
    In an ovenproof fry pan over medium-high heat, add pricked Bratwurst.
  • 15
    Sear all sides and place in oven for 2 to 3 minutes, or until cooked.
  • 16
    To serve: Remove meat and thinly slice.
  • 17
    On a large serving platter or on individual plates spread choucroute.
  • 18
    Place sliced meat and sausages on top.
  • 19
    Add potatoes and accompany with Dijon or grainy mustard.
  • Ready !