CHOUCROUTE PREPARATION RECIPES

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CHOUCROUTE GARNI RECIPE | BBC GOOD FOOD



Choucroute garni recipe | BBC Good Food image

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

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 15

4 onions , sliced
200ml white wine
100ml white wine vinegar
1 tbsp thyme leaves
1 star anise
1 tsp fennel seeds
1 tsp black peppercorns
2 carrots , diagonally sliced
2 celery sticks , peeled to remove the stringy part and cut into 4
8 garlic cloves
1 medium Savoy cabbage , cut into 8 wedges
6 German garlic sausages (or good-quality chipolatas)
400g whole piece of smoked bacon , skin removed and cut into large chunks
400ml chicken stock
mashed potato , to serve (optional)

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, FatContent 49 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 36 grams protein, SodiumContent 4.6 milligram of sodium

CHOUCROUTE GARNIE RECIPE - JACQUES PéPIN | FOOD & WINE



Choucroute Garnie Recipe - Jacques Pépin | Food & Wine image

Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the recipe to make it quicker and easier—calling for store-bought sauerkraut instead of the homemade kind, for instance, and suggesting peanut oil as a substitute for duck or goose fat, which may be less accessible. He always serves two or three types of mustard with the choucroute—a hot Dijon, a grainy Pommery and often a tarragon-flavored mustard as well. More Recipes from Jacques Pépin

Provided by Jacques Pépin

Total Time 2 hours 40 minutes

Yield 10

Number Of Ingredients 18

1/3 cup kosher salt, plus more for seasoning
2 tablespoons light brown sugar
3 pounds pork back ribs or baby back ribs, cut into 3 sections
6 pounds sauerkraut (in plastic bags), drained
1/4 cup duck or goose fat or peanut oil
1 large onion, coarsely chopped
4 large garlic cloves, coarsely chopped
20 juniper berries
3 large bay leaves
1/2 teaspoon caraway seeds
1 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups Riesling or Pinot Gris
2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
10 skinless hot dogs
One 2-pound piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4 inch thick
2 pounds medium potatoes (about 10), peeled
Assorted mustards, for serving

Steps:

  • 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.
  • Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat; cook the potatoes until tender when pierced. Drain the potatoes and cover to keep warm.
  • To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa. Arrange the hot dogs and ham around the sauerkraut. Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats. Serve the choucroute with the boiled potatoes and assorted mustards.

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SLOW-COOKER CHOUCROUTE RECIPE | FOOD NETWORK KITCHEN ...
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  • Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.


CHOUCROUTE GARNIE - RECIPE | TASTYCRAZE.COM
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