192 200 минут 4 порции
Choucroute garnie is an iconic dish for the kitchen region Alsace, the ownership of which France and Germany were long dispute. The word “choucroute” – choucroute is a tracing from the German sauerkraut, on our sauerkraut. However, saying “choucroute”, in Alsace and in France generally mean first of all, choucroute garnie, choucroute garnie that is supplemented with different tasty things. Usually this meat, primarily pork. Of course, choucroute garnie – a dish of rich, high-calorie, first of all winter, but you can serve it at other times of the year, if not very hot (information from Internet). As is usually the case, the only true recipe choucroute does not exist, everyone prepares it their own way. Festive choucroute in Alsace can include up to 20 different kinds of meat and sausages, and for everyday meals enough for two or three. I have a recipe of 5 types of meat products.
Ingredients for Choucroute-an Alsatian
- Sauerkraut - 500 g
- Knuckle - 1 piece
- Brisket - 150 g
- Bacon - 150 g
- Sausages - 200 g
- Vegetable oil - 2 tbsp
- Potatoes - 4 PCs
- Dry white wine - 100 ml
- Broth - 100 ml
- Allspice - 1/2 tsp.
- Juniper - 5 PCs
- Carnation - 2 PCs
- The mixture of peppers
- Onion - 1 piece
- Garlic - 1 tooth.
- Apple - 1 piece
Step by step instruction of cooking Choucroute-an Alsatian
My pork knuckle, put in a large pot, fill with water, put the mixture of peppers, any favorite seasonings, salt, bring to a boil and cook on slow heat for 2 hours.
In a frying pan in vegetable oil fry until transparent chopped onions feathers and finely chopped garlic.
Add sliced Apple, cloves, juniper, allspice and pepper mixture. Simmer everything for 2 minutes.
Add sauerkraut. If sour cabbage, then rinse and well squeeze.
Simmer all 5 minutes.
Take meat products. Brisket and bacon cut into slices, sausage cut or break into pieces. Add meat products to the cabbage and simmer everything for 10 minutes.
Take convenient pot for baking, put in the boiled knuckle.
Put around the shank braised with smoked cabbage, pour dry wine, broth, put in heated to 180 degrees oven and bake for 1.5 hours.
Choucroute is served hot immediately.
To sukratu boil the potatoes in "uniforms" sprinkle with parsley.