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Choucroute (Sauerkraut with Meat and Potatoes)

@arecipe.bsky.social

Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.

Ingredients

  • 1 or so tablespoons of duck fat
  • 1 medium onion, finely chopped
  • 2–3 small potatoes
  • 5 juniper berries
  • 1 clove
  • 1–2 garlic cloves
  • 1 or so tablespoons of coriander seed
  • ½ tablespoon black mustard seed
  • 2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares
  • 1 pound of sauerkraut
  • 4 pork sausages
  • 3 smoked pork slices, bone in
  • 1 cup (240 ml) or so of white wine (dry)

Instructions

  1. 1
    In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
  2. 2
    When hot, add the onions and sauté until translucent (about 5 minutes or so).
  3. 3
    Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
  4. 4
    Add the smoked pork and bacon.
  5. 5
    Cover, and then simmer for about 2 hours.
  6. 6
    In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
  7. 7
    Simmer until potatoes are done (and by then the sausage will be, too).
  8. 8
    Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.
Category
Entree/Main
Cuisine
French

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Choucroute_(Sauerkraut_with_Meat_and_Potatoes)