Choucroute Garni

Name: Choucroute Garni
Yield: makes 10 servings
Ingredients: Two 1-pound bags sauerkraut, drained; 2 tablespoons bacon drippings or a few slices of bacon, diced; 2 medium onions, chopped; 2 medium carrots, chopped; 1 Granny Smith apple, peeled, cored, and grated; 1 garlic clove, minced; One or two 14 1/2-ounce cans chicken broth; 2 cups dry white wine or beer; 1 ham hock, fresh or store-bought smoked; 1 bay leaf; 1 teaspoon juniper berries; 1 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon cumin seeds; 1/4 teaspoon whole cloves; Kosher salt and black pepper to taste; 4 to 5 pounds of cooked meat—choose a variety, such as sausages, hot dogs, ham chunks, any cheater pork, and Five-Star Duck Legs (page 103); Dijon mustard; Boiled potatoes

January 24, 2012

Good freezer management makes it so much easier to get away with two-timing. When the freezer door won’t close, we know it’s time for a couple bags of sauerkraut for an Alsatian choucroute (pronounced shoo-KROOT) garni. A French peasant dish from the Alsace region, choucroute garni means sauerkraut “garnished” with an abundance of pork products, or occasionally goose or duck. It’s the perfect freezer purge for using up all manner of cheater pork plus any sausages, bacon, or ham bones. Whatever you find in there will pretty much work with this dish. Choucroute (the sauerkraut) is traditionally slow-baked in a heavy casserole with slab bacon or a ham hock, carrots, onion, garlic, apple, and wine or beer. The seasoning mix depends on the cook (or the pantry), but usually includes juniper berries, bay leaves, cloves, black or white pepper, even cumin and coriander seeds. The sausages, ham, and other meats are added near the end of cooking. Get the bagged or jarred sauerkraut for the freshest taste. While the sauerkraut turns French in the oven, thaw the trove of frozen meats. A fruity, dry Alsatian Riesling is traditional for both cooking and drinking. French and German beers are also a good match. To complete the meal, add boiled potatoes and a green salad.

Recipe information

Yield
makes 10 servings

Ingredients

Two 1-pound bags sauerkraut, drained

2 tablespoons bacon drippings or a few slices of bacon, diced

2 medium onions, chopped

2 medium carrots, chopped

1 Granny Smith apple, peeled, cored, and grated

1 garlic clove, minced

One or two 14 1/2-ounce cans chicken broth

2 cups dry white wine or beer

1 ham hock, fresh or store-bought smoked

1 bay leaf

1 teaspoon juniper berries

1 teaspoon coriander seeds

1/2 teaspoon black peppercorns

1/2 teaspoon cumin seeds

1/4 teaspoon whole cloves

Kosher salt and black pepper to taste

4 to 5 pounds of cooked meat—choose a variety, such as sausages, hot dogs, ham chunks, any cheater pork, and Five-Star Duck Legs (page 103)

Dijon mustard

Boiled potatoes

Preparation

Step 1
HEAT oven to 325°F.
Step 2
RINSE the sauerkraut under running water and drain thoroughly; set aside.
Step 3
In a large Dutch oven (6 to 8 quarts), Heat the bacon drippings. (If starting with sliced bacon, cook it to render the fat. Set aside the bacon, leaving the drippings.)
Step 4
ADD the onions and cook over medium heat until softened, about 8 minutes.
Step 5
ADD the carrots, apple, and garlic and cook for an additional 5 minutes.
Step 6
ADD the sauerkraut, cooked bacon (if using), chicken broth, wine, ham hock, and the remaining seasonings. Bring the pot to a simmer.
Step 7
COVER the pot and bake for 2 hours. Remove the pot from the oven and tuck the cooked meats into the choucroute. Stir in additional chicken broth if it seems dry.
Step 8
COVER and bake for an additional 30 minutes. Serve with Dijon mustard and boiled potatoes.

Cheater BBQ

TagsFrench European Bacon Cured Meat Meat Onion Root Vegetable Vegetable Carrot Apple Fruit Ham Sausage Pork Duck Poultry Potato Main Dinner Dairy Free Gluten Free Nut Free Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

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Recipe notes