Choucroute Garnie Sauerkraut And Meat Food

QUICK CHOUCROUTE GARNIE

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.

CHOUCROUTE GARNIE

Steps:

• Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
• Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
• Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
• Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

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).

SLOW-COOKER CHOUCROUTE

Steps:

• Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
• Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.

CHOUCROUTE GARNIE A L'ALSACIENNE (ALSATIAN PORK W/SAUERKRAUT)

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.

INSTANT POT CHOUCROUTE GARNIE

Steps:

• Toss bacon and oil in cooker insert and select "Sauté." Cook, turning occasionally, until exterior of bacon pieces are golden brown and some of the fat is rendered, about 10 minutes. Transfer bacon to a plate; set aside.
• Add cabbage, onions, and garlic to cooker insert and stir to coat. Add sauerkraut, potatoes, juniper berries, if using, and caraway seeds; season with 1/2 tsp. salt and 1/2 tsp. pepper and stir to combine.
• Tuck in bay leaves, then push bacon down into mixture. Set ribs on top and season with 1 tsp. salt. Prick each sausage with a fork in a couple of places and layer over ribs. Pour in wine. Lock on lid, making sure steam release valve is in the proper position. Select "Manual" and program for 13 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs and bacon should be tender when pierced with a small sharp knife.
• Transfer meat to a cutting board and sauerkraut and potatoes to a platter. Cut bacon into 1/2" slices, each sausage into 3 or 4 pieces (the skins might have burst but that's fine), and pork into individual ribs. Set meat on top of sauerkraut and potatoes. Serve with mustard and cornichons alongside.

CHOUCROUTE GARNIE

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.

CHOUCROUTE GARNIE (SAUERKRAUT AND MEAT)

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.

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.

CHOUCROUTE GARNIE

Steps:

• Soak Saurkraut for 30 mins in cold water.
• Drain.
• Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
• Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
• Add juniper berries,boquet garni, wine and enough stock to just cover.
• Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
• (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
• Add pork and sausage to casserole Cook about 2 hours or until tender.
• Remove boquet garni, sprinkle with chopped parsley.
• Serve with ryebread, boiled potatoes and German style mustard.