Choucroute

Prep time : 30 mins

Cook time : 90 mins

Total time : 90 mins

Author :Vahchef

Main Ingredient : Other

(59 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 02, 2016

Ingredients used in Choucroute

• Fresh and raw sauerkraut - 2 1/2 lbs.

• Bacon - 1/2 lbs.

• Smoke pork shoulder - 1 numbers.

• Sausage (frankfurter, kielbasa) - 1 lbs.

• Pork knuckle - 1 numbers.

• Onion, peeled and sliced - 1 numbers.

• Goose fat (or pork fat) - 2.5 oz.

• Peppercorns - 6 numbers.

• Bay leaf - 1 numbers.

• Thyme - 1 springs.

• Juniper berries - 12 numbers.

• Dry white wine such as riesling or sylvaner - 1 cup.

• White stock or chicken bouillon - 1 cup.

• Salt - to taste.

Method:

Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible. Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time. Step 3: Preheat oven to 335 F. Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole. Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and saut. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes. Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes. Step 7: Add the sausages. Cook for 40 minutes. Serving: Usually with boiled potatoes.