Best Alsatian Choucroute Garni Recipes

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ALSATIAN CHOUCROUTE



Alsatian Choucroute image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

6 pounds sauerkraut
4 ounces duck fat
1 large onion, julienned
1 teaspoon garlic, chopped
4 bay leaves
1-ounce juniper berries
1/2 bunch thyme
1 (750 ml) bottle Reisling wine
1 pound smoked bacon
8 pieces ham shanks (cured and salted)
1-quart chicken stock
8 large red bliss potatoes
4 pieces Weisswurst (veal and chicken sausage)
4 pieces Bauernwurst (salted smoked pork sausage
8 pieces Weiner (hot dog)
8 pieces smoked pork chop, cooked
Dijon mustard, for serving

Steps:

  • Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

CHOUCROUTE GARNIE



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

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.

ALSATIAN CHOUCROUTE



Alsatian Choucroute image

One-Dish Sabbath meals like choucroute and pot-au-feu are for Alsatians what cholent is for Jews from eastern Europe. In the nineteenth century, the author Alexandre Weill mentioned the Sabbath lunch meal of his childhood, which included a dish of pearl barley or beans, choucroute, and kugel, made with mostly dried pear or plum. Choucroute with sausage and corned beef is also eaten at Purim and has particular significance. The way the sausage "hangs" in Alsatian butcher shops is a reminder of how the evil Haman, who wanted to kill all the Jews, was hanged. Sometimes Alsatians call the fat hunk of corned or smoked beef "the Haman." Michèle Weil, a doctor in Strasbourg, makes sauerkraut on Friday, lets it cool, and just reheats it for Saturday lunch. She varies her meal by adding pickelfleisch, duck confit, chicken or veal sausages, and sometimes smoked goose breast. You can make this dish as I have suggested, or vary the amounts and kinds of meats. Choucroute is a great winter party dish; the French will often eat it while watching rugby games on television. When you include the corned beef, you can most certainly feed a whole crowd.

Yield 8 to 10 servings

Number Of Ingredients 26

2 pounds sauerkraut
2 tablespoons duck fat or vegetable oil
5 whole duck legs, cut into thighs and drumsticks
Salt and freshly ground pepper to taste
2 medium onions, peeled and chopped (about 2 1/2 cups)
3 cloves garlic, chopped
2 carrots, peeled and cut into large rounds
10 juniper berries, or 1/2 cup gin
6 peppercorns
2 bay leaves
2 cups dry white wine
2 cups chicken broth, plus more if necessary
12 small Red Bliss or Yukon Gold potatoes
5 garlic-chicken sausages, beef sausages, or hot dogs
One 3-to-4-pound corned beef (see preceding recipe)
Mustard or mustard sauce (recipe follows) as garnish
Horseradish as garnish
2 tablespoons strong French Dijon mustard
2/3 cup red-wine vinegar
Salt and freshly ground pepper to taste
1 scant cup peanut or safflower oil
2 large shallots, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 French cornichon or Russian gherkin, diced (optional)
(about 2 cups)

Steps:

  • Wash the sauerkraut in cold water, and drain. Wash and drain again, squeezing it to eliminate as much water as possible.
  • Preheat the oven to 325 degrees, and heat the duck fat or oil in a large ovenproof casserole.
  • Season the duck legs with salt and freshly ground pepper, and brown them on both sides. Remove the duck legs to a plate, leaving the duck fat that has accumulated in the pan. Add the onions, the garlic, and the carrots, and sauté for about 5 minutes, or until the onions are translucent. Scatter the sauerkraut over the vegetables, and stir to incorporate. Tuck the duck legs into the sauerkraut, then add the juniper berries or gin, peppercorns, and bay leaves. Pour in the white wine and enough chicken broth almost to cover the sauerkraut. Bring to a boil on top of the stove, cover, and remove to the oven to cook for 2 hours, or until the liquid is absorbed by the sauerkraut.
  • While the sauerkraut is cooking, cook the potatoes in boiling salted water, and then peel. Sauté the sausages or hot dogs in a hot pan, or boil them for about 5 minutes.
  • Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for about 20 minutes, or until the potatoes are tender. Remove the corned beef and slice against the grain. Serve on a large platter with piles of sauerkraut, duck legs, sausages, corned beef slices, and potatoes, and with a variety of mustards or mustard sauce and horseradish alongside.
  • Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
  • Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

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Alsatian Choucroute Garni is a classic French dish that has been a staple in the Alsace region for centuries. The dish is a savory blend of sauerkraut, sausages, smoked meats, and potatoes. Its unique take on a traditional sauerkraut dish has made it a favorite among food lovers all over the world.

The Origins of Alsatian Choucroute Garni

Alsatian Choucroute Garni is the quintessential dish of the Alsace region in France. Its origins can be traced back to the 16th century when sauerkraut became a popular food in the region. Sauerkraut was a staple food in Alsace because it could be stored for long periods of time and provided much-needed nutrients during the harsh winter months. Over time, locals began to add different meats to the sauerkraut, creating a hearty and delicious dish that became known as Choucroute Garni. The dish became so popular that it was soon adopted as a staple meal in the region, and to this day, it remains a beloved dish both in Alsace and all over France.

What Makes Alsatian Choucroute Garni So Special?

The sauerkraut used in Alsatian Choucroute Garni is a special variety that is fermented for several weeks, giving it a unique tangy flavor. The sauerkraut is then cooked with a variety of meats, including smoked ham, sausages, and pork belly, which are all simmered together with onions, garlic, and herbs. The dish is typically served with boiled potatoes, which are used to soak up all of the delicious juices from the sauerkraut and meats. The combination of flavors and textures makes Alsatian Choucroute Garni a comforting and satisfying meal that has stood the test of time.

How to Make Alsatian Choucroute Garni at Home

Making Alsatian Choucroute Garni at home is easy and requires only a few simple ingredients. Here are the ingredients needed:
  • 1 large jar of sauerkraut
  • 6 smoked sausages
  • 1 pound of smoked ham
  • 1 pound of pork belly
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon of juniper berries
  • 1 tablespoon of caraway seeds
  • 1 tablespoon of black pepper
  • 1 cup of dry white wine
  • 4 cups of chicken stock
  • 1 bay leaf
  • 1 pound of boiled potatoes, peeled and halved
  • Salt to taste
Step 1: Sauté the onions and garlic
In a large stockpot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the onions and garlic and cook until they are softened and fragrant, about 5 minutes.
Step 2: Add the sauerkraut and spices
Add the sauerkraut, juniper berries, caraway seeds, and black pepper to the pot. Cook for a few minutes until the sauerkraut is coated in the onion and garlic mixture.
Step 3: Add the meats and liquids
Add the smoked ham, smoked sausages, and pork belly to the pot, and mix well. Pour in the white wine and chicken stock, and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours.
Step 4: Boil the potatoes
While the sauerkraut is cooking, bring a pot of salted water to a boil. Add the peeled and halved potatoes and boil until they are tender, about 15 to 20 minutes.
Step 5: Serve
Once the sauerkraut and meats have simmered for 2 hours, remove from the heat and discard the bay leaf. Serve the sauerkraut and meats in bowls, along with the boiled potatoes.

Conclusion

Alsatian Choucroute Garni is a classic French dish that has stood the test of time. Its unique flavor, texture, and blend of meats and sauerkraut make it a beloved favorite among food lovers all over the world. Although it may take a few hours to prepare, it's well worth the effort for a delicious and hearty meal that's perfect for any occasion.
Alsatian Choucroute Garni is a traditional dish that is a must-try when traveling to the region of Alsace in France. The dish is mainly composed of sauerkraut, potatoes, and a variety of meats such as sausages, bacon, and ham. The combination of the sauerkraut together with the meats gives the dish its unique taste and aroma which makes it very popular among the locals and tourists alike. In this article, we will provide valuable tips that you can use when making your own authentic Alsatian Choucroute Garni recipe.

Tip 1: Choose the right sauerkraut

The use of sauerkraut is essential when making Alsatian Choucroute Garni. It is important to note that not all sauerkraut is created equal. Hence, it is important to choose the right type of sauerkraut that will give your dish the right flavor and texture. It is recommended that you choose the refrigerated sauerkraut rather than the canned or jarred ones. This is because the refrigerated sauerkraut is less processed and more flavorful compared to the canned ones.

Tip 2: Use the right cuts of meat

The meats that are commonly used in Alsatian Choucroute Garni are sausages, bacon, and ham. It is important to choose the right cuts of meat to ensure that they complement the dish well. The sausages used can either be smoked or unsmoked and come in various types such as knackwurst, boudin blanc, and Montbéliard sausage. Bacon can be used to add smokiness to the dish while ham can add a salty and savory flavor.

Tip 3: Add the right spices

The use of spices is important when making this dish as it adds depth and complexity to the flavor. The most commonly used spices are bay leaves, juniper berries, and cloves. Bay leaves are used to add a subtle sweetness to the dish. Juniper berries are used to give the dish a slightly bitter and woody taste while cloves are used to add a warm and sweet flavor.

Tip 4: Add white wine to give the dish a unique taste

White wine is often added when making Alsatian Choucroute Garni as it gives the dish a unique taste. The acidity from the wine helps to balance out the richness of the dish and makes it more flavorful. It is recommended that you use a dry white wine such as Riesling, Sylvaner or Pinot Blanc.

Tip 5: Use the right type of potatoes

The type of potatoes used in Alsatian Choucroute Garni is important as it affects the texture of the dish. The most commonly used potatoes are waxy potatoes such as Yukon Gold, Red Bliss, or Fingerling. These types of potatoes have a creamy texture that complements the sauerkraut well.

Tip 6: Cook the sauerkraut and meats separately

It is recommended that you cook the sauerkraut and meats separately to ensure that they are cooked evenly. The sauerkraut should be simmered for at least 1 hour in white wine and water before adding the meats. The meats should be boiled separately and then added to the sauerkraut only towards the end of the cooking time.

Tip 7: Serve the dish with mustard, pickles, and potatoes

When serving Alsatian Choucroute Garni, it is common to serve it with mustard, pickles, and potatoes. The mustard adds a tangy and spicy flavor to the dish while the pickles add a contrast in texture and flavor. The potatoes, on the other hand, complement the sauerkraut and meats well and provide a balance in texture.
Conclusion
Alsatian Choucroute Garni is a traditional dish that is full of flavor and unique taste. By following the tips provided above, you can create an authentic version of this dish at home. Remember to choose the right sauerkraut, meat, and potatoes, and to add the right spices and white wine to give your dish the perfect taste. Finally, don't forget to serve it with mustard, pickles, and potatoes to complete the dish.

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