Choucroute Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 bacon strips
1.5 lb. sauerkraut, drained
6 small red-skinned potatoes, scrubbed and halved
1/2 large yellow onion, thinnly sliced
2 bay leaves
8 juniper berries
1/8 tsp. ground cloves
1 tsp. ground coriander
3 garlic cloves, minced
Freshly ground black pepper
1/2 lb. boneless smoked pork butt (or Boston butt), cut into inch-thick slices
2 knockwurst, quartered
2 bratwurst, quartered
One 12-oz. bottle lager beer
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Directions: |
Directions:Preheat the oven to 200 degrees
In large Dutch oven, cook the bacon over medium heat until the fat is rendered and the bacon is almost completely crisp, about 10 minutes.
Transfer the bacon to paper towels to drain, then crumble. Put the sauerkraut in a bowl, add the crumbled bacon, and toss to mix.
Return the pot with the bacon fat to medium heat. Add the potatoes and cook, stirring often, until lightly browned, about 15 minutes.
Add the onion and cook until translucent, 5-10 minutes. Remove from heat.
Add half of the sauerkraut to the pot and spread in an even layer. Scatter half of all the spices and the garlic over the top, and arrange the pork slices and sausages on top. Cover with the remaining sauerkraut and spices.
Pour the beer over all. Cover and bake for 4-8 hours. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:4-8 hours |
Personal
Notes: |
Personal
Notes: Another great recipe from one of the best recipe books I have found. This is actually a half recipe for the meat and sauerkraut but the full amount of spices.
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