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 A L'ALSACIENNE (ALSATIAN PORK W/SAUERKRAUT)
Make and share this Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) recipe from Food.com.
Provided by Member 610488
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples.
- Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut.
- Add pork chops and frankfurters. Pour chicken broth over meat.
- Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag.
- Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.
CHOUCROUTE GARNI
This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
- Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
- Once cooked, serve in bowls with mashed potato, if you like.
Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium
ALSATIAN CHOUCROUTE GARNI
Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 22
Steps:
- Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
- Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
- Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
- Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.
ALSATIAN CHOUCROUTE
One-Dish Sabbath meals like choucroute and pot-au-feu are for Alsatians what cholent is for Jews from eastern Europe. In the nineteenth century, the author Alexandre Weill mentioned the Sabbath lunch meal of his childhood, which included a dish of pearl barley or beans, choucroute, and kugel, made with mostly dried pear or plum. Choucroute with sausage and corned beef is also eaten at Purim and has particular significance. The way the sausage "hangs" in Alsatian butcher shops is a reminder of how the evil Haman, who wanted to kill all the Jews, was hanged. Sometimes Alsatians call the fat hunk of corned or smoked beef "the Haman." Michèle Weil, a doctor in Strasbourg, makes sauerkraut on Friday, lets it cool, and just reheats it for Saturday lunch. She varies her meal by adding pickelfleisch, duck confit, chicken or veal sausages, and sometimes smoked goose breast. You can make this dish as I have suggested, or vary the amounts and kinds of meats. Choucroute is a great winter party dish; the French will often eat it while watching rugby games on television. When you include the corned beef, you can most certainly feed a whole crowd.
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
- Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
- Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
- While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
- Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
- Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
- Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.
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
CHOUCROUTE ALSATIAN
Provided by James Beard
Categories Pork Carrot White Wine Winter House & Garden
Yield Serves 8
Number Of Ingredients 9
Steps:
- Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.
ALSATIAN CHOUCROUTE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
Steps:
- Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.
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CHOUCROUTE GARNIE RECIPE (+ VIDEO) - CRAFT BEERING
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Reviews 4Calories 612 per servingCategory Cooking Tips And How Tos
- In a deep heavy bottomed pan such as a Dutch oven over medium heat render the fat from the salted pork (or bacon). Remove the pork from the pan and reserve it to add it back along with the rest of the meats.
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5/5 Total Time 2 hrs 40 minsServings 10
- In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
- The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
- Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
- Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
A LESSON IN ALSATIAN CUISINE: FLAVORS FROM FRANCE - TANAMA ...
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Estimated Reading Time 7 mins
- Choucroûte Garnie. Many consider choucroûte garnie the quintessential representation of Alsatian cuisine. Choucroûte is better known as sauerkraut. See, you already know what it is!
- Flammekueche or Tarte Flambée. It looks like a pizza but it is not a pizza. Actually, take out of your mind the pizza idea and don’t you dare to call it like that in Alsace.
- Bäckeoffe. In this dish, potatoes, pork, beef and lamb are shimmered in Alsatian white wine. It is cooked in a special dish (shown below) and it is sealed with dough.
- Fleischschneke. The infamous “meat snails” are created by placing meat on a noodle dough base which is then sliced and cooked in a broth. So, do not freak out.
- Coq au Riesling. You have probably heard about the Coq au Vin, a dish prepared with chicken, vegetables and red wine. Well, in Alsatian cuisine, Riesling, a mineral-rich, white wine is used.
- Carpe. The carpe is eaten fried in many places of the region. My husband tried a version where the fish is cooked in Riesling. This may be a good option for those trying to watch calories.
- Gratin de Pommes de Terre. In some way, this simple dish took me back to my childhood. My mom used to prepare something very similar (she had about a 100 cookbooks).
- Alsatian Style Meatballs. My husband was able to try meatballs served with a Riesling sauce. The plade included a good portion of spaetzle, a soft egg noodle found in Germany, Austria and other European countries.
- Quiche Lorraine. Ahhh, here we are getting to a dish I absolutely adore. Quiche is a savory, open pastry crust filled with eggs and milk (or cream) and a variety of cheeses.
- Kougelhopf. This fluffy cake is made with brioche dough. Its unique shape makes it one of the most recognizable symbols of Alsace. A lot of people prefer the sweet version containing raisings and almonds.
11 ALSATIAN FOODS (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
From snippetsofparis.com
- Sausages and Choucroute. You cannot come to Alsace and not have some sausages and choucroute on your bucket list of things to do. Heavily inspired by the German Rhineland next door, this dish is a classic in Alsace.
- Tartiflette. If you like cheese and potatoes, there is nothing not to like about a tartiflette. This hearty meal has copious amounts of reblochon cheese and bacon lardons topped onto sliced potatoes.
- Flammekueche (tarte flambée) Flammekueche, flammkuchen, or tarte flambée, this is a dish that epitomizes Alsace’s past, present, and future. While it may be called different names, it is a dish that is much loved by the locals.
- Reisling, Savoie, and Alsatian wines. Given the history of the Alsace region, wines from this area started off being heavily influenced by their next-door neighbor German wines.
- Bretzel. French people don’t normally recommend snacking, but if you come to this part of France, don’t forget to snack on a pretzel (in French it is pronounced as bretzel).
- Kugelhopf. If you are looking for a dessert in Alsace, try the Kugelhopf cake (Gugelhupf in German). In Alsace, it is a traditional cake with raisins made in bundt mold (compared to other versions with cocoa, lemon, etc).
- Quiche Lorraine. The classic quiche dish comes from the old department of Lorraine in France, on the edge of the French-German border. These days the department of Lorraine is part the Alsace region, and the traditional quiche lorraine is an Alsatian dish that is much loved.
- Beer. Given its German heritage, it is no surprise that Alsace is the main beer-producing region in France. There are many breweries and microbreweries based in the region, and even an Oktoberfest celebrated every year.
- Baba au rhum. The Baba au Rhum is said to be invented by the same guy who invented French onion soup. Ex-Polish King Stanislas (whose daughter Marie happened to be married to French King Louis XV) was in exile in the Alsace-Lorraine region, when he decided to take their traditional gugelhupf cake and douse it in liquor.
- Eau de Vie. Eau de Vie literally translates to “water of life” and is not just one, but a class of digestifs. At about 40-45% alcohol content, it has a light fruit flavor.
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