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
INSTANT POT CHOUCROUTE GARNIE
A hearty bistro-ish dinner is unexpected but totally doable this way. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.
Provided by Mark Bittman
Yield 8 servings
Number Of Ingredients 18
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
Categories Pork Potato Bake Sauté Super Bowl White Wine Fall Winter Oktoberfest Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
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.
CROCK POT CHOUCROUTE GARNI
Make and share this Crock Pot Choucroute Garni recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain sauerkraut well. Place in bottom of crock pot.
- Sauté bacon in hot skillet for 5 minutes. Add oil, onion and carrot, and sauté until onion is golden and soft.
- Stir bacon mixture and grated apple into sauerkraut.
- Add kielbasa to sauerkraut. (I use Hillshire Farms "Light" Kielbasa.) Tuck juniper and bouquet garni into cheesecloth and add to crock pot. Season with thyme, salt and pepper. Add wine, and just enough chicken broth to cover.
- Cook on high 3-4 hours or low 6-8 hours. Remove cheesecloth, then stir in chopped parsley before serving.
- Serve with boiled potatoes and pumpernickel or dark rye bread.
Nutrition Facts : Calories 539.8, Fat 39.4, SaturatedFat 13, Cholesterol 84.4, Sodium 2814.4, Carbohydrate 21.4, Fiber 5.8, Sugar 11, Protein 19.2
SIMPLIFIED CHOUCROUTE GARNI FOR CROCK POT (PORK CHOPS&SAUERK
This is a much more simple and quick version of this dish. Don't be afraid of the sauerkraut it mellows after a long period of cooking. I photocopied this recipe from Family Circle Mag. My hubby and I loved it, it's a keeper. SOOOO Easy, I put it on in the morning before church and didn't touch it until dinner. My pork chops were not able to be sliced as per directions though (they were so tender they fell right apart!).
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix seasoning, salt and pepper. (I didn't measure these, I just seasoned each layer with a little sprinkle of each).
- Coat slow cooker with nonstick spray. Layer potatoes, pork chops, kielbasa, apples and sauerkraut (in that order). Season each layer with spice mix. Pour wine over top of sauerkraut.
- Cook 4 hours on high or 8 hours on low. Stir in thawed peas and cook additional 30 minutes.
- remove pork chops and cut each into thick slices against the grain. Stir back into mixture and serve.
Nutrition Facts : Calories 421.3, Fat 14.7, SaturatedFat 5, Cholesterol 80.7, Sodium 1208, Carbohydrate 41.2, Fiber 8.9, Sugar 10.1, Protein 29.2
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
CHOUCROUTE GARNIE
This is a wonderful full flavoured main dish that makes a great winter meal. It's hearty and tasty,,worth making.
Provided by Xangus
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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
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