Difference between revisions of "Choucroute"
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| − | + | | [[Cuisine of France#Alsace|Alsatian recipes]] | |
'''Choucroute Garnie''' Sauerkraut with sausages, salt pork and potatoes. | '''Choucroute Garnie''' Sauerkraut with sausages, salt pork and potatoes. | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | *1 or so [[ | + | *1 or so [[Tablespoon|tablespoons]] of [[Duck|duck]] [[Fat|fat]] |
| − | *1 medium [[ | + | *1 medium [[Onion|onion]], finely chopped |
| − | *2 or 3 small [[ | + | *2 or 3 small [[Potato|potatoes]] |
| − | *5 [[ | + | *5 [[Juniper Berry|juniper berries]] |
| − | *1 [[ | + | *1 [[Clove|clove]] |
| − | *1 or 2 [[ | + | *1 or 2 [[Garlic|garlic]] cloves |
| − | *1 or so tablespoons of [[ | + | *1 or so tablespoons of [[Coriander|coriander seed]] |
| − | *1/2 tablespoon [[ | + | *1/2 tablespoon [[Mustard|black mustard seed]] |
| − | *2 strips of [[ | + | *2 strips of [[Bacon|bacon]], sliced (or the same amount of salted [[Pork|pork]] belly) into rough squares |
| − | *1 pound of [[ | + | *1 pound of [[Sauerkraut|sauerkraut]] |
| − | *4 pork [[ | + | *4 pork [[Sausage|sausages]] |
*3 smoked pork slices, bone in | *3 smoked pork slices, bone in | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (240ml) or so of [[White Wine|white wine]] (dry) |
==Procedure== | ==Procedure== | ||
| − | #In a [[ | + | #In a [[Pots and Pans|pot]] large enough to in the end hold everything, melt the duck fat over medium heat. |
| − | #When hot, add the onions and [[ | + | #When hot, add the onions and [[Sautéing|sauté]] until translucent (about five minutes or so). |
#Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic. | #Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic. | ||
#Add the smoked pork and bacon. | #Add the smoked pork and bacon. | ||
| − | #Cover, and then [[ | + | #Cover, and then [[Simmering|simmer]] for about two hours. |
#In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open). | #In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open). | ||
#Simmer until potatoes are done (and by then the sausage will be, too). | #Simmer until potatoes are done (and by then the sausage will be, too). | ||
| − | #Serve in a heap-- sauerkraut at the bottom, various [[ | + | #Serve in a heap-- sauerkraut at the bottom, various [[Pork|pig]] and potato parts on top. This is delicious. |
| − | [[Category:French | + | [[Category:French cuisine]] |
| − | [[Category:Alsatian | + | |
| − | [[Category:Pork | + | [[Category:Alsatian Recipes]] |
| − | [[Category:Sausage | + | [[Category:Pork Recipes]] |
| − | [[Category:Potato | + | [[Category:Sausage Recipes]] |
| − | [[Category:Sauerkraut | + | [[Category:Potato Recipes]] |
| + | [[Category:Sauerkraut Recipes]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
[[fr:Livre de cuisine/Choucroute 2]] | [[fr:Livre de cuisine/Choucroute 2]] | ||
Latest revision as of 17:35, 9 May 2012
| Alsatian recipes
Choucroute Garnie Sauerkraut with sausages, salt pork and potatoes.
Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.
Ingredients
- 1 or so tablespoons of duck fat
- 1 medium onion, finely chopped
- 2 or 3 small potatoes
- 5 juniper berries
- 1 clove
- 1 or 2 garlic cloves
- 1 or so tablespoons of coriander seed
- 1/2 tablespoon black mustard seed
- 2 strips of bacon, sliced (or the same amount of salted pork belly) into rough squares
- 1 pound of sauerkraut
- 4 pork sausages
- 3 smoked pork slices, bone in
- 1 cup (240ml) or so of white wine (dry)
Procedure
- In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
- When hot, add the onions and sauté until translucent (about five minutes or so).
- Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
- Add the smoked pork and bacon.
- Cover, and then simmer for about two hours.
- In other pot, simmer two peeled potatoes and your sausages (not a boil, or your sausages will split open).
- Simmer until potatoes are done (and by then the sausage will be, too).
- Serve in a heap-- sauerkraut at the bottom, various pig and potato parts on top. This is delicious.fr:Livre de cuisine/Choucroute 2
