CHOUCROUTE GARNIE à L'ALSACIENNE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS AND SAUSAGES) RECIPE
Meat and sauerkraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. This recipe will ensure that your lean cuts don't dry out and that your tough ones become meltingly tender.
Provided by Daniel Gritzer
Time 4h15m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 250°F (120°C). In a large Dutch oven, heat 1/4 cup (60ml) goose fat (or duck fat, lard, or oil) over medium-low heat until shimmering. Add onions and cook, stirring often, until softened but not browned, about 10 minutes.
- Meanwhile, Cook Pork Loin: Place pork loin in a small ovenproof skillet or on a rimmed baking sheet and cook on a separate rack in oven until an instant-read thermometer inserted in center registers 120°F (49°C), about 1 hour. Set aside.
Nutrition Facts : Calories 1074 kcal, Carbohydrate 43 g, Cholesterol 239 mg, Fiber 10 g, Protein 72 g, SaturatedFat 24 g, Sodium 5448 mg, Sugar 9 g, Fat 66 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
POLISH HUNTER'S CHOUCROUTE (BIGOS)
Alex Witchel brought this recipe to The Times in 2008. Bigos is the sauerkraut stew that many consider the national dish of Poland. The author Louis Begley calls it Polish choucroute. With a pot of coarse grain mustard on the side and boiled potatoes topped with dill, the overall effect is a grown-up's version of a child's dinner party.
Provided by Alex Witchel
Categories one pot, sausages, main course
Time 4h
Yield 6 generous servings
Number Of Ingredients 14
Steps:
- Place onions in a bowl and mix with salt; set aside. Place a large skillet over medium heat; sauté bacon until brown and crisp. Remove from pan and set aside. Add onions to pan; sauté over medium heat until golden, about 10 minutes. Remove pan from heat; set aside.
- Place sauerkraut in a heavy casserole without rinsing it unless you find the taste too strong. If you do, rinse in cold water and press water out in a colander. Add to sauerkraut the onions, potatoes, garlic, peppercorns and all meats except frankfurters, sausages and kielbasa. Peel and core apples, cut into quarters, and add to casserole. Mix well. Add enough consommé and wine to barely reach surface of sauerkraut. Cover and cook over low heat for 2 1/2 hours, stirring occasionally and scraping bottom of casserole.
- Allow casserole to cool. Throw out bones and outer skin of knuckles. If not serving dish the same day, cover and refrigerate. If serving the same day, add sausages and kielbasa, and cook over low heat for 1 hour before serving.
- Fifteen minutes before serving, pour vodka over mixture. Place on a platter with raised edges (to prevent liquid from spilling), arranging sausages on top. If desired, serve with coarse grain mustard and lightly buttered boiled potatoes sprinkled with chopped dill.
EMERIL'S FAVORITE CHOUCROUTE CASSEROLE
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
- Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
- When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
SKILLET CHOUCROUTE WITH POTATOES
Categories Onion Pork Potato Sauté Father's Day Dinner Spring Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes. Add onion and thyme. Cover and cook until onion starts to soften, stirring once, about 2 minutes. Add apple juice, broth and sauerkraut. Mix in potatoes. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.
POTATO SKILLET
My son loves this recipe even though he doesn't care much for breakfast food.
Provided by LaDonna
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.
- Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft.
- When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
Nutrition Facts : Calories 484.7 calories, Carbohydrate 16 g, Cholesterol 331.9 mg, Fat 37.4 g, Fiber 2.6 g, Protein 20.8 g, SaturatedFat 13.7 g, Sodium 836.6 mg, Sugar 1.1 g
QUICK CHOUCROUTE GARNIE
Steps:
- 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.
CLASSIC CHOUCROUTE
Provided by Mark Bittman
Categories dinner, project, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Boil ham hocks in unsalted water until tender, at least 1 1/2 hours. Meanwhile, wash sauerkraut in cold water; drain. Wash again, in hot water; drain and squeeze dry.
- In a heavy, ovenproof pot, melt 3 tablespoons of the fat over medium heat. Add the onion, and cook it until soft and tender; do not brown. Add wine and 1 cup water, then bacon. Cover,and cook 20 minutes. Preheat the oven to 325 degrees.
- Season sauerkraut with pepper and a tiny bit of salt; add to pot,covering bacon. Combine garlic, juniper berries, caraway and bay leaf in cheesecloth and tie into a sachet. Bury this in the sauerkraut. Lay a circle of parchment paper directly over sauerkraut, cover, bring to a boil, transfer to oven and bake 1 hour.
- Add pork loin, top with potatoes, and return to oven for 30 minutes, or until potatoes are tender.
- About 15 minutes before potatoes are done,add bratwursts and frankfurters to the pot with hocks. Reduce heat to simmer, and heat through. Heat remaining fat in a skillet, and carefully brown blood sausages (they burst if overcooked).
- Add kirsch to sauerkraut; taste and add salt if necessary. Discard herb sachet.
- To serve, slice bacon and pork loin.Cut sausages and hocks into pieces. Put sauerkraut on large platter with meats and potatoes on top and around it. Serve with hot mustard and beer or white Alsatian wine.
GARLIC HERB SKILLET POTATOES
Serve as a side dish for company or family. Sophisticated enough for an event, but easy enough for a weeknight dinner.
Provided by Beeaditude
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
- Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 39.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 32.4 mg, Sugar 1.4 g
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