Choucroute recipe
Choucroute recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
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♼ Recipe origin is unknown.
Ingredients
| 1 kg | sauerkraut, fresh if you can get it but for most of us from a large bottle. You can make your own but it take |
| 450 g | smoked pork loin |
| 2 | Toulose or similar sausages, saucisse de Montbeliard are classic |
| 4 | Frankfurters |
| 250 g | streaky bacon in the piece |
| ½ bottle(s) | Alsace Reisling or Pinot blanc |
| 450 g | potatoes, peeled |
| 2 | onions, chopped |
| 125 g | goose or duck fat (or lard) |
| 6 | peppercorns |
| 1 pinch(es) | each of bay leaves and thyme |
| 4 | cloves |
| 10 | juniper berries |
| 1 pinch(es) | caraway seeds |
Instructions
Drain the choucroute and rinse for about 15 minutes in a couple of changes of water to remove some of the brine.
Melt the goose or duck fate, or lard in a frying pan, and fry the onions sliced until golden. Add the thyme, bay, peppercorns, cloves and caraway seeds. Pour in the wine and allow to simmer for 5 minutes.
Add the choucroute, turn down the heat and add the bacon. After a further half an hour add the pork loin. Allow to cook for about 3 to 4 hours. 10 minutes before serving add the sausages. Boil the potatoes and serve as accompaniment.
Serve with a dry reisling – Gewurtztraminer can be OTT, although traditional!
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Choucroute recipe
Recipe type: xarchivex
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