Choucroute

[pixelchef]

Choucroute

Serves 6 as Main Dish.

• 3 lb canned raw choucroute (sauerkraut)
  
• 2 T duck, fat
  
• 2 onion, finely, sliced
  
• 2 cloves garlic, peeled
  
• 10 juniper berries
  
• 16 coriander seeds
  
• 4 cloves
  
• 2 bay leaf
  
• 1 lb double or triple smoked bacon
  
• 1-1/2 lb smoked pork, loin
  
• 1 lb pork, hock
  
• 4 c Riesling wine
  
• 2 Yukon Gold potato, peeled, and, turned
  
• 8 sausage, (European Wieners/Bratwurst
  

Wash choucroute 6 to 7 times under cold water, squeezing well, changing water in between.

In a large saucepan over medium heat sweat onions in duck fat.

Add half of the choucroute and spices.

Add bacon, pork loin, pork hock and garlic.

Cover the meat with remaining choucroute and spices.

Add Riesling and a little coarse salt.

Bring to a simmer, cover with a lid and continue to cook on stovetop for two-hours, stirring occasionally.

Boil or steam the potatoes until fork-tender. Keep warm.

Bring a pot of water to a boil and reduce to a simmer.

Prick European wieners with a knife or fork and place in simmering water to heat thoroughly. Do not boil or sausages may burst.

Preheat oven to 450 degrees Farenheit.

In an ovenproof fry pan over medium-high heat, add pricked Bratwurst.

Sear all sides and place in oven for 2 to 3 minutes, or until cooked.

To serve: Remove meat and thinly slice.

On a large serving platter or on individual plates spread choucroute.

Place sliced meat and sausages on top.

Add potatoes and accompany with Dijon or grainy mustard.

Keywords: Main Dish, Intermediate, Dinner, French, Pork

( RG440 )