Choucroute Garnie Best Recipes

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CHOUCROUTE GARNIE

2004-08-20



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients:

  • 1 3/4 pounds smoked meaty ham hocks
  • 1 pound fully cooked bratwurst
  • 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
  • 2 large onions, chopped
  • 1teaspoon juniper berries (optional)
  • 1 teaspoon whole black peppercorns
  • 10 whole cloves
  • 8 whole allspice
  • 3 bay leaves
  • 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
  • 2 2-pound jars sauerkraut, squeezed dry
  • 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
  • 1 pound fully cooked knockwurst
  • 2 cups Alsatian Pinot Blanc or other dry white wine
  • 2 pounds small red-skinned potatoes
  • 2/3 cup chopped fresh parsley
  • Assorted mustards
  • Prepared white horseradish

Steps:

  • Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
  • Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
  • Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

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QUICK CHOUCROUTE GARNIE RECIPE - FOOD.COM
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Cut the sausage into 3-inch lengths, then halve lengthwise. Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on …
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  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
  • Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
  • Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
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CHOUCROUTE ROYALE (BRAISED SAUERKRAUT) RECIPE | FOOD NETWORK
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Preheat oven to 325 degrees. Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis …
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  • Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
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CHOUCROUTE GARNI RECIPE | BBC GOOD FOOD
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Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and …
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  • Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
  • Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
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CHOUCROUTE GARNIE RECIPE - JACQUES PéPIN | FOOD & WINE
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Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. …
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  • In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
  • The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
  • Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
  • Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
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SLOW-COOKER CHOUCROUTE RECIPE | FOOD NETWORK KITCHEN ...
2016-11-16
Deselect All. 1 large onion, peeled, root end left intact, and quartered. 4 whole cloves. 8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces
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  • Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.
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HISTORY OF A DISH: CHOUCROUTE GARNIE
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Literally translating to “garnished sauerkraut”, choucroute garnie originates from the Alsace region of France, planted on the country’s eastern border right next to Germany. Such proximity to its neighbor resulted in a unique cultural blend in the area, similar to the Catalans in Spain, which includes the creation of an intriguing Germanic dialect, Alsatian. While the …
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CHOUCROUTE GARNIE - HEARTY, WARMING, AND PERFECT FOR ...
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Choucroute Garnie. C houcroute garnie is a satisfying comfort food made from sauerkraut, sausage and potatoes. It is a traditional dish from Alsace, a region of France combining German and French influences. INGREDIENTS. ½ lb. bacon, chopped (Kurobuta pork bacon & cubed wild boar bellies work beautifully) 4 pork chops (kurobuta pork chops or wild boar chops would be …
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CHOUCROUTE GARNIE RECIPE - BBC FOOD
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Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes ...
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CHOUCROUTE GARNIE FROM LES HALLES | FOOD | THE GUARDIAN
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The Observer Food. Choucroute garnie from Les Halles. Anthony Bourdain. Sat 9 Jun 2001 19.11 EDT. Serves 4. For the choucroute (sauerkraut) 2 tbsp rendered duck fat, or pork fat 1 onion, finely ...
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CHOUCROUTE GARNIE RECIPE - FOOD.COM
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QUICK CHOUCROUTE GARNIE RECIPE | EPICURIOUS
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CHOUCROUTE GARNIE | CANADIAN LIVING
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