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Choucroute recipe

Posted on Dec 2nd, 2021
by Matthew
Categories:
  • Recipes

Choucroute recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • alsatian dish
  • choucroute
  • fermented cabbage
  • meats
  • sausages

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Choucroute is a traditional Alsatian dish that consists of fermented cabbage cooked with various meats and sausages. This hearty recipe is a celebration of flavors, combining the tangy and crunchy sauerkraut with tender and succulent meats. It is a perfect comfort food for colder months, offering a rich and satisfying meal. The dish is often served with boiled potatoes and mustard, adding depth and balance to the overall taste.

Keywords: Choucroute, Alsatian dish, fermented cabbage, meats, sausages.

Choucroute recipe details


By thesmartcookiecook.com
A recipe of Choucroute recipe. Read more below.
Choucroute recipe, recipe Rating: 4.4
Number of votes:96


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



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Stuffed pumpkin flowers recipe Good luck pigs recipe Goose with currant sauce recipe Marmalade cake recipe

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Choucroute recipe

Recipe type: xarchivex

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  • alsatian dish
  • choucroute
  • fermented cabbage
  • meats
  • sausages

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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