Recipe Archives->Casseroles->Choucrout 01

 
Choucroute/Alsatian sauerkraut
 
2 lbs sauerkraut in bulk
750 ml. bottle dry white wine
1 medium onion stuck with cloves
2 cloves garlic peeled
6 peppercorns
1 bay Leaf
3 knockwurst or fat frankfurters
1 Kielbasa (Polish sausage)
3 potatoes
3 bratwurst
Pork rind or fatty bacon
 
Wash the sauerkraut in cold water to remove all the salt and pickling
fluids. Squeeze out all of the washing water to get as dry as
possible. Put in a large sauce pan which is only half full when
the sauerkraut is added. Put in all the wine and if it does not
cover the sauerkraut add water or a little more white wine.  Add
the garlic cloves whole, the onion with the cloves, the bay leaf
and about 6 slices of the Kielbasa cut into 1/4 inch slices. Let
is simmer with a tight top on the stove all day and into the next
day.

Sometime before you intend to serve the dish, saut%E9 the knockwurst
and bratwurst in the fat of the pork rind or bacon in a frying pan.
Be sure they are nicely browned on all sides. When done pour off
the fat and then deglaze the pan with some white wine removing all
the browned glaze in the pan. Pour the deglazed wine mixture into
the sauerkraut.

About an hour before you intend to serve transfer the cooked
sauerkraut into a casserole big enough so than it is no more than
half full with the transferred sauerkraut. Put in the saut%E9ed
meats and the rest of the kielbasa. Cut up the meats into half inch
pieces. Place in a 400 degree oven with the top off so that the
sauerkraut browns nicely. Bake uncovered in a 400 degree oven until
the sauerkraut is moderately brown.

About 1/2 hour before serving add the potatoes which should be
peeled and cut in to serving sized pieces.

Bring the casserole to the table and let your guests serve themselves
since they will want to chose different amounts of everything. Be
sure to have at least two different kinds of mustard, one sharp
and the other mild available to use with the meats.

Printable version: choucrout01.txt.