← Back to Search Results
baking, sauteeing German
Choucroute

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: Serves 8

Ingredients

  • 2 pounds fresh or packaged (not canned) sauerkraut
  • 3 tablespoons goose fat or unsalted butter
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock, homemade or low-sodium canned
  • 1 1/3 cups dry white wine
  • 1 ounce high-quality aromatic gin, such as Bombay, or 1 teaspoon juniper berries, slightly crushed
  • 1 tart green apple, peeled, cored, and chopped
  • ½ teaspoon caraway seeds
  • ¼ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 pounds French garlic sausage, pricked
  • 1 pound slab bacon with rind, in 1 piece
  • 4 bratwursts, pricked
  • 4 weisswursts, pricked
  • 8 smoked pork chops
  • ¼ cup chopped fresh parsley

Directions

Place the sauerkraut in a large bowl and cover with cold water. Let stand for 20 minutes. Drain, wash, and taste. If still too briny, repeat once or twice more as necessary and drain well, squeezing out the sauerkraut a handful at a time. Fluff the sauerkraut strands and reserve.

Preheat the oven to 325°F. In a heavy 5-quart nonreactive pot, melt the goose fat over medium heat. Add the onions and garlic and sauté for 10 minutes until the onions are translucent. Add the stock, 1 cup of the wine, gin, and apple. Bring to a simmer. Add the sauerkraut and stir in the caraway, thyme, salt, and pepper. Cover and simmer, stirring occasionally to prevent sticking, about 30 minutes.

While the sauerkraut is cooking, place the sausage in a saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer until heated through, about 10 to 15 minutes, depending on their size, Remove and set aside in the water.

Place the smoked bacon in a shallow saucepan, cover with cold water, and bring to a boil Reduce the heat and simmer for 10 minutes to reduce the smoke and salt flavors. Drain. When cool enough to handle, slice the bacon away from the rind and cut into ¼-inch-thick slices.

Transfer half of the sauerkraut mixture to a large ovenproof casserole. Add the sausages, wursts, and smoked pork chops and cover with the remaining sauerkraut. Bury some of the bacon slices into the sauerkraut and place the remainder on top. Pour in the remaining wine and bake for 1 hour until most of the liquid has evaporated.

Sprinkle with the parsley. Serve directly from the casserole or make an arrangement on a large platter. Serve with parsleyed boiled potatoes, rye bread, and a variety of mustards.


© 1997 Christopher Idone

Note from Cookstr's Editors

Nutritional information includes 1/2 teaspoon of added salt, 2.33oz bratwursts and weisswursts, and 4oz of edible portion smoked pork chops per chop.

 

Nutritional Information

Nutrients per serving (% daily value)

1129kcal (56%)
102mg (10%)
29mg (48%)
68mcg RAE (2%)
1314mg
86mg
54g
8g
6g
22g
248mg (83%)
4229mg (176%)
29g (143%)
88g (135%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
good-to-the-grain Good to the Grain
by Kim Boyce
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
cook-with-jamie Cook with Jamie
by Jamie Oliver
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
spice Spice
by Ana Sortun
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?