Choucroute garnie
Preparation Cooking Makes
25 minutes 3 hours 4 portions
This recipe is the saucissier's family recipe. It has been perfected over the years to suit the taste of our guests. We strongly encourage you to browse our products, and modify this recipe to your liking. The quantities of each product may vary per recipe, and that's the beauty of sauerkraut.
Ingredients
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1kg of Kühne's white wine sauerkraut
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1 tablespoon of olive oil or duck fat
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2 diced yellow onions
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250g of diced smoked bacon
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1 peeled and finely diced apple - here we use an Empire
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15 juniper berries
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200g of kolbassa, cut in 1cm wide half-moon pieces
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1 small ham hock (250g), diced
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300ml of white wine, beer or chicken broth
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4-6 smoked sausages. Here, we used William douce, Oktoberfest and Knackwurst, but we have a great variety of smoked sausages that are also excellent in sauerkraut. Please feel free to ask questions at the counter.
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2 kasseler
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500g of potatoes yellow potatoes, sliced in half depending on their size
Method
Preheat your oven to 400°F. In a bowl, mix the sauerkraut, the kolbassa and the ham hock pieces. Most of the sauerkraut available in our store are ready for consomption. For instance, the Kühne sauerkraut does not require rinsing or draining, as it is macerated in a delicious white wine brine, that makes the flavour profile of the finished product even better.
In an oven-safe dutch oven, sweat the onions in your choice of fat, along with the bacon. When the onions are translucent, add the apple and juniper berries, until everything is slight golden brown. Pepper to taste, without salting, since the slow cooking of the charcuterie with salt the dish itself. Add the sauerkraut mix and mix well. Add your liquid of choice without stirring, as it prevents the bottom of the dish from burning.
Cover with a lid and put in the oven for 25 minutes. When the time is up, lower the heat to 300°F and let cook for another 1h30. Then, add your kasseler, potatoes and sausages to the dish, and cook for another 30-35 minutes. You may also only add the kasseler to the dish, and boil the potatoes (15-20 minutes) and sausages (8 minutes) to have more control over the result