Posted 08 November 2012 - 12:40 PM
I'm making Choucrute for dinner tomorrow and would appreciate any tips you may have.
I'm using sourcrout bought from a the charcuterie section of a large local market.
I've got proper hot dogs, smoked pork sausage, poitrine and smoked lardons for my meats.
I'll wash the crout so its not too salty and cook it in a nice Riesling with juniper berries & coriander seeds before adding the meats & then slowly cooking it in a sealed crock.
Any hints, tips or advice?
Posted 08 November 2012 - 01:27 PM
I like to serve it with potatoes steamed, then tossed in butter and parsley (though it's best with potatoes roasted in duck fat).
A good Riesling to wash it all down it obligatory.
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Posted 08 November 2012 - 01:39 PM
In a pinch you don't even need the kraut one can use sautéed thinly sliced cabbage done with vinegar, white-wine and if you are feeling brave some mustard to kick it up a bit. I'd rather use kraut though.
Posted 08 November 2012 - 02:09 PM
It's an excellent way to include pork in many of its forms: sausage (two or three kinds are typical - frankfurters or strasbourg plus a smoked sausage such as montbeliard), belly (unsmoked, smoked and salt pork), hocks, etc. A few (boiled) new potatoes are nice with the sauerkraut, also some mustard "a l'ancienne" for the sausage. It's a fun dish to make for a crowd as you can incorporate a greater variety of pork products.
Posted 10 November 2012 - 10:43 AM
It's an infinitely malleable dish!
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Posted 13 November 2012 - 01:58 PM