Best Alsatian Pork And Sauerkraut Recipes

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CHOUCROUTE GARNIE à L'ALSACIENNE (ALSATIAN BRAISED SAUERKRAUT WITH MIXED MEATS AND SAUSAGES) RECIPE



Choucroute Garnie à l'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats and Sausages) Recipe image

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

Categories     Mains     Sausage

Time 4h15m

Yield 10

Number Of Ingredients 16

1 pound (450g) boneless pork loin
1 pound (450g) boneless pork shoulder
Kosher salt
1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided
2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)
2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note)
1 cup (240ml) homemade chicken stock or low-sodium chicken broth
1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves
1 pound (450g) slab bacon
1 ham hock (about 3/4 pound; 340g)
1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)
5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained
1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst
2 smoked pork chops (about 1 1/4 pounds; 560g total)
5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender
2 tablespoons (30ml) kirsch (cherry brandy; optional)

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

ALSATIAN PORK AND SAUERKRAUT



Alsatian Pork and Sauerkraut image

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

Provided by 4Nancy

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 4

Number Of Ingredients 14

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 ½ tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

  • Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  • Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  • To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g

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.

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Alsatian pork and sauerkraut recipes are dishes that originated in the Alsace region of France. This dish is made using pork, sauerkraut, and a variety of other ingredients that vary depending on the recipe. It is a traditional dish that is typically served during the winter months, as it is hearty and filling.

History of Alsatian Pork and Sauerkraut

Alsatian pork and sauerkraut is a traditional dish that has been enjoyed in the Alsace region of France for centuries. The dish is thought to have originated with the Germanic tribes that inhabited the area in ancient times. These tribes would have used fermented cabbage as a way to preserve food during the winter months, and over time the dish evolved to include pork and other ingredients. When the Alsace region became part of France in the 17th century, the dish was adopted into French cuisine and became a beloved regional specialty. Today, Alsatian pork and sauerkraut recipes are enjoyed throughout France and around the world.

Ingredients

The exact ingredients used in Alsatian pork and sauerkraut recipes can vary depending on the recipe, but the basic ingredients include: - Pork: This is the main ingredient in the dish and can be in the form of pork chops, pork shoulder, or other cuts of pork. - Sauerkraut: This is fermented cabbage that has a sour flavor and is a key ingredient in the dish. - Onions: Onions are used to add flavor to the dish and are typically sautéed before being added to the recipe. - Carrots: Carrots provide sweetness to the dish and are often included in Alsatian pork and sauerkraut recipes. - Apples: Apples are sometimes added to the recipe to provide a sweet and fruity flavor. - Potatoes: Potatoes are often included in the dish to add texture and make the dish more filling. - Spices: Various spices such as bay leaves, thyme, and peppercorns are often used to add flavor to the dish.

Preparation

Alsatian pork and sauerkraut recipes can vary in terms of preparation, but they generally involve the following steps: 1. Brown the pork: The pork is typically browned in a large pot or dutch oven before being set aside. 2. Sauté the onions: The onions are sautéed in the same pot until they are softened. 3. Add the sauerkraut: The sauerkraut is added to the pot along with the onions and any other vegetables such as carrots or apples. 4. Add the pork: The pork is added back to the pot and everything is mixed together. 5. Add liquid: Some recipes call for the addition of white wine or chicken broth to the pot to provide moisture. 6. Simmer: The dish is then simmered for a few hours until the pork is cooked through and the flavors have melded together.

Variations

There are many variations of Alsatian pork and sauerkraut recipes, with each cook putting their own spin on the dish. Some variations include: - Adding bacon: Some recipes call for the addition of bacon to the dish to provide extra flavor. - Using different cuts of pork: While pork chops and pork shoulder are the most common cuts used in the dish, some recipes call for the use of pork belly or sausage. - Changing up the vegetables: While onions, carrots, and potatoes are the most common vegetables used in the dish, some recipes call for the inclusion of parsnips or turnips. - Adding herbs: Some recipes call for the addition of herbs such as rosemary or sage to the dish to provide extra flavor.

Conclusion

In conclusion, Alsatian pork and sauerkraut recipes are a traditional dish that has been enjoyed in the Alsace region of France for centuries. This hearty and filling dish is made using pork, sauerkraut, and a variety of other ingredients that vary depending on the recipe. While there are many variations of the dish, the basic ingredients and preparation remain the same. If you're looking for a comforting and delicious meal to warm you up during the winter months, give Alsatian pork and sauerkraut a try!
Alsatian pork and sauerkraut recipes are a fascinating combination of flavors, textures, and aromas. This traditional dish of the Alsace region of France is also popular in Germany, where it is known as "Elsässer Schweinefilet mit Sauerkraut." The recipe typically consists of juicy pork loin, sautéed onions, and carrots, simmered in a flavorful broth made with white wine, chicken stock, and sauerkraut. The dish is typically served with creamy mashed potatoes, crusty bread, or another starch to balance out the acidity of the sauerkraut. The following tips will help ensure that your Alsatian pork and sauerkraut recipe turns out perfectly every time.

Tip 1: Choose the right cut of pork:

The quality of the pork you choose will be the foundation of your dish. It’s best to opt for a cut of meat that is tender and lean, such as pork loin or tenderloin. These cuts of pork are not only molten, but they also have a mild flavor that pairs well with the tartness of sauerkraut.

Tip 2: Marinate the Pork:

The marinade is a vital component of the Alsatian pork and sauerkraut recipe. A basic marinade recipe calls for white wine, rosemary, thyme, bay leaves, garlic, salt, and black pepper. Leave the pork loin in the marinade for at least 2 hours before cooking in order to impart maximum flavor.

Tip 3: Sauté the onions:

Sautéed onions are an essential ingredient for any pork and sauerkraut recipe. They add a depth of flavor and sweetness to the dish that balances out the tartness of the sauerkraut. Make sure to sauté the onions until they’re caramelized; this will help to bring out their natural sweetness and add an extra layer of flavor to the finished dish.

Tip 4: Brown the pork:

Browning the pork is an important step in the recipe. It not only gives the pork a nice golden crust, but it also helps to seal in the juices, resulting in a juicy and tender finish. Make sure to brown the pork on all sides, and don’t be afraid to let it cook a little longer than you think it needs to in order to achieve a delicious caramelized crust.

Tip 5: Add sauerkraut:

Once the pork is browned, it’s time to add the sauerkraut. Drain the sauerkraut and rinse it under cold water before adding it to the pot. This will help to cut down on the acidity of the sauerkraut and prevent it from overpowering the other flavors in the dish. Make sure to mix the sauerkraut well with the other ingredients in the pot so that it gets evenly distributed.

Tip 6: Choose the right wine:

Choosing the right wine for your Alsatian pork and sauerkraut recipe is essential to creating a balanced, flavorful dish. A dry, crisp white wine such as Riesling or Gewürztraminer is perfect for this recipe. The wine will help to cut through the richness of the pork and complement the tartness of the sauerkraut.

Tip 7: Simmer the dish:

Once all of the ingredients are in the pot, it’s time to let the dish simmer. Cover the pot and let it simmer over low heat for at least 1 hour, or until the pork is cooked through and tender. Resist the urge to overcook the pork; it’s best to take it out of the pot when it’s still slightly pink in the center, as it will continue to cook once it’s out of the pot.

Tip 8: Season to taste:

After the dish has finished simmering, it’s time to season it to taste. The dish should be well-balanced, with a tangy flavor from the sauerkraut, a sweetness from the onions, and a touch of acidity from the wine. Taste the dish and adjust the seasonings as needed, adding salt and pepper to taste.

Tip 9: Serve with mashed potatoes:

Alsatian pork and sauerkraut recipes are typically served with mashed potatoes on the side. The creamy texture of the mashed potatoes helps to balance out the acidity of the sauerkraut and adds an extra layer of comfort to the dish. Serve the dish hot, garnished with a sprig of fresh parsley or chives if desired.

Conclusion:

Alsatian pork and sauerkraut recipes are a classic dish of the Alsace region of France, and they offer a rich, complex flavor profile that’s perfect for any occasion. By following these tips, you can ensure that your Alsatian pork and sauerkraut recipe turns out perfectly every time. Remember to choose the right cut of pork, marinate the pork, sauté the onions, brown the pork, add the sauerkraut, choose the right wine, simmer the dish, season to taste, and serve with mashed potatoes. With these tips in mind, your Alsatian pork and sauerkraut recipe is sure to be a hit with family and friends alike.

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