CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)
Steps:
- Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
- Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
- Preheat oven to 325 degrees.
- Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
- Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
- Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
- Continue to simmer in oven for another 1 1/2hours. (5 hours total).
CHOUCROUTE GARNIE
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
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.
QUICK CHOUCROUTE GARNIE
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
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 (SAUERKRAUT AND MEAT)
This is my own invention, and some ideas from old cookbooks. My husband and I were married in Germany 43 years ago, and I loved the cooking that I experienced there. It's a complete meal, but not as heavy as some of the German cooking of the past. Enjoy!30
Provided by carole in orlando
Categories Weeknight
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper pork chops and brown on both sides in a skillet in oil.
- In a deep oven pan (like a lasagna pan) place sliced potatoes in one layer, then cabbage evenly over the potatoes.
- Add onion layer, and then apple layer.
- Mix sauerkraut and caraway seeds together, and spread evenly over the apples.
- Mix broth, apple juice, pepper and cloves together and pour over all the vegetables.
- Place browned chops and sausages over the top.
- Cover tightly with foil and bake at 350 degrees for one hour.
- Remove the foil and bake for an additional 10 minutes.
- Serves four.
Nutrition Facts : Calories 865.5, Fat 30.8, SaturatedFat 10.2, Cholesterol 115.4, Sodium 1425.3, Carbohydrate 105.5, Fiber 18.4, Sugar 28.5, Protein 45.2
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