Bon Appétit VEGETABLES - MEAT
RECIPE NAME:  (Choucroute Garnie)  - BRAISED SAUERKRAUT WITH MEAT
RECIPE BY: BON APPETIT!
SERVING SIZE: 6
PREPARATION TIME: 5 hours 30 minutes
 INGREDIENTS:
4 pounds sauerkraut fresh
1 1/2 pounds lean salt pork in 1 piece
2 quarts water -
6 tablespoons lard -
2 1/2 cups onions finely chopped
1 cup carrot chunks 2 inch
1 teaspoon garlic finely chopped
1 large tart apple peeled, cored and coarsely chopped
3 cups chicken stock fresh or canned
2 cups dry white wine -
1/2 teaspoon salt -
- - freshly ground black pepper -
- - bouquet garni made of: -
4 parsley sprigs, 1 bay leaf and 10 juniper -
- - berries tied together in washed cheesecloth -
- - (or add 1/4 cup gin to the casserole to -
- - substitute for the juniper berries) -
1 1/2 pounds plain or garlic pork sausage uncooked - (fresh or smoked)
6 slices smoked baked ham cut 1/4 inch thick
6 whole potatoes peeled, boiled just before serving time
 
DIRECTIONS:
  • Wash the sauerkraut in several changes of water to get rid of excess saltiness, then squeeze it vigorously to dry it.
  • Blanch the salt pork by simmering it in 2 quarts of water for 15 minutes; drain and set aside.
  • Preheat the oven to 325F. In a heavy 4 quart flameproof casserole that has a cover, melt the lard over moderate heat.
  • Add the onions, carrots and garlic, and cook, stirring frequently, for 10 minutes, or until they are soft but not brown.
  • Stir in the chopped apple and cook for 2 or 3 minutes; then stir in the sauerkraut.
  • Cover the casserole, reduce the heat as low as possible and braise the vegetables for 15 minutes.
  • Then add the chicken stock, wine and gin if it is being substituted for juniper berries.
  • The stock should almost cover the sauerkraut; if it doesn't, add  more stock.
  • Season with salt and 4 or 5 grindings of pepper, and bury the bouquet garni in the sauerkraut.
  • Bring the casserole to a boil on top of the stove; lay the salt pork on top.
  • Cover the casserole tightly and place it on the middle shelf of the oven.
  • After the sauerkraut has cooked for 3 hours, prick the sausage in 4 or 5 places and add it to the casserole.
  • Cover and braise for another 30 minutes.
  • Then spread the ham slices over the sauerkraut.
  • Cover and braise for about 20 minutes longer, or until the ham is heated through.
  • To serve, discard the bouquet garni, transfer the sauerkraut to a deep, heated platter and mound the ham slices over it.
  • Peel the sausage and cut it into 1 inch chunks; carve the salt pork into 1/8 inch slices.
  • Arrange the sausage, salt pork and potatoes attractively around the sauerkraut.
Notes:

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