By Florence Fabricant
- Total Time
- 3 hours 30 minutes
- Rating
- 4(47)
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2½pounds bulk sauerkraut
- 2ounces salt pork or slab bacon, in large dice
- 2cups finely chopped onions
- ½cup chopped carrots
- 1large clove garlic, minced
- 1tart apple, peeled, cored and grated
- 1½cups chicken stock,approximately
- 2cups dry white wine
- 1bay leaf
- 6whole black peppercorns
- 4whole cloves
- 8juniper berries
- Salt and freshly ground white pepper
- 2pounds garlic sausage or other sausage, fresh or smoked
- 1½pounds boneless smoked pork tenderloin, sliced ½ inch thick
- ½pound Black Forest or Virginia ham, sliced ⅛ inch thick
- 6medium-size Yukon Gold potatoes, peeled and quartered
- Dijon mustard for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1051 calories; 54 grams fat; 17 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 9 grams polyunsaturated fat; 66 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 63 grams protein; 3283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
Step
2
In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
Step
3
Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
Step
4
Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
Step
5
Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
Step
6
While meats cook, simmer potatoes in salted water until tender. Drain.
Step
7
Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.
Ratings
4
out of 5
47
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Cooking Notes
Peter
Find a local butcher, get some quality meats, make this on a fall or winter day and serve it to friends. It is simple hearty and delicious. Nobody will go home hungry. Easy to modify as you can change the sausage and meats to anything you want. Enjoy...
Ellen
I've made this numerous times and it's always a hit. I get my meats at either an old-style Polish or Amish market. There are always lots of meats to choose from. I typically use a mix of smoked pork ribs and/or smoked pork chops, bratwurst, wiesswurst and hunters bacon. I once made it with a wild boar loin. It is so flexible you can do what you want with what you can find. If you're pork-averse, you can make this with duck leg confit, rotisserie chicken and chicken sausages.
Phil
I'm a native Alsacian.... this is one of my favorite dishes that I make in winter. I use quality sausages, local kielbasa and smoked meats. I basically layer it. I thin slice fresh cabbage then layer sauerkraut, layer potatoes, more cabbage and sauerkraut. At top smoked bones and very top sausages. Then put liquid in with berries etc..... when potatoes cooked, its ready!
epmolander
Used most of the ingredients (no spoked pork tenderloin) and it turned out really well. The liquid level was perfect, something that I find hard to achieve in Choucroute.
Marqua1
This is particularly magnificent if you use fresh sauerkraut (that you may have made yourself in a mason jar).
Ellen
I've made this numerous times and it's always a hit. I get my meats at either an old-style Polish or Amish market. There are always lots of meats to choose from. I typically use a mix of smoked pork ribs and/or smoked pork chops, bratwurst, wiesswurst and hunters bacon. I once made it with a wild boar loin. It is so flexible you can do what you want with what you can find. If you're pork-averse, you can make this with duck leg confit, rotisserie chicken and chicken sausages.
Peter
Find a local butcher, get some quality meats, make this on a fall or winter day and serve it to friends. It is simple hearty and delicious. Nobody will go home hungry. Easy to modify as you can change the sausage and meats to anything you want. Enjoy...
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