Choucroute Garni

Name: Choucroute Garni
Yield: serves 8
Ingredients: 1 teaspoon whole coriander seeds; 1 teaspoon whole juniper berries; 4 whole cloves; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole caraway seeds; 2 dried bay leaves; 6 garlic cloves, crushed; 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1/2 teaspoon coarse salt; 1 pound double-smoked bacon, cut into 1-inch-thick slices; 1/2 pound fresh bacon or salt pork (in 1 piece); 1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces; 4 pounds fresh sauerkraut, rinsed and drained; 1 bottle (750 ml) dry Riesling; 8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired; 8 small carrots, peeled; 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total); 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total); 3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total); Fresh parsley sprigs, for garnish; Variety of mustards, for serving

January 26, 2012

Recipe information

Yield
serves 8

Ingredients

1 teaspoon whole coriander seeds

1 teaspoon whole juniper berries

4 whole cloves

1/2 teaspoon whole black peppercorns

1/2 teaspoon whole caraway seeds

2 dried bay leaves

6 garlic cloves, crushed

3 tablespoons vegetable oil

2 medium onions, thinly sliced

1/2 teaspoon coarse salt

1 pound double-smoked bacon, cut into 1-inch-thick slices

1/2 pound fresh bacon or salt pork (in 1 piece)

1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces

4 pounds fresh sauerkraut, rinsed and drained

1 bottle (750 ml) dry Riesling

8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired

8 small carrots, peeled

3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)

3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)

3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)

Fresh parsley sprigs, for garnish

Variety of mustards, for serving

Preparation

Step 1
Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
Step 2
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
Step 3
Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
Step 4
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven. Cover; cook until heated through, about 15 minutes.
Step 5
Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley; serve with mustards.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsStew Soup/Stew European Eastern European Berry Fruit Onion Root Vegetable Vegetable Bacon Cured Meat Meat Yukon Gold Potato Potato Carrot Sausage Main Dinner Gluten Free Dairy Free Braise Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes