An easier, quicker Choucroute Garnie, a pork and sauerkraut dish from the Alsace Region of France. This is Dish Our Town’s interpretation of this classic dish.
- 2 types of Kielbasa (about 1lb)
- 2 veal hot dogs
- 1 bratwurst
- Slab Bacon cut about 1.5”-2” thick (about ¼ to ⅓ lb.)
- 1 lb. of fresh ham
- 1 whole onion
- 2 large potatoes
- 3 cloves of garlic
- 2 cups of white wine
- Create a bouquet garni filled with cloves, fennel seed, whole allspice, and caraway seed.
- Olive Oil
- In a large pot or Dutch oven heat some olive oil over medium flame.
- Take all your meats and toss in the hot oil, just enough that the skin turns opaque on the sausages and some of the fat glistens on the cuts of meat. Remove and set aside.
- Turn up the heat and add onions and garlic. After about 5 minutes, add the wine, the bouquet garni,
- Add the meats back to the pot. Bring heat back to medium. Cover and let cook for 30 – 45 minutes. If the liquid renders down too quickly, add cold water. If you have a steamer, just boil meats for 30 minutes and the rest of the time in the steamer. You can leave the meats in the steamer for quite some time to keep hot. It doesn’t compromise the taste, as opposed to boiling for too long.
- Keep potatoes boiling until ready (if you can pierce it with a fork, they’re ready.
- On a large platter, line with sauerkraut and lay meats and potatoes over. Serve with smooth and granular mustards.
- I also like to render down the onion and garlic and make a stew-like sauce to serve over the potatoes.
- Category: Main
- Cuisine: French