"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Choucroute Garnie Recipe

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This recipe for Choucroute Garnie, by , is from All in the Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gabrielle Bowles


3 lb, sauerkraut, uncooked
2 tablespoons of unsalted butter
2 yellow onions, minced
4 bacon slices, diced
2 bay leaves
4 whole cloves
20 juniper berries
2 garlic cloves, minced
2 cups of fuzzy white wine (Riesling)
2 cups of chicken broth
8 pork sausages or 2 lb of kielbasa
2 lb. of red potatoes, unpeeled, cut into 1 inch pieces
Salt and freshly ground pepper to taste.

Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside. In a large heavy pot, over medium low heat, melt the butter. Add bacon and saute for 5 minutes. Then add onions and saute` stirring occasionally, until the onions are soft, about 10 mins. Add the bay leaves, cloves, juniper berries, garlic, wine, broth, and sauerkraut. Increase the heat to high and bring to a boil. Reduce heat to love, cover and simmer gently until the sauerkraut is tender and the flavors have blended, about 2 hours.

Add potatoes, keep covered and simmer for 35 minutes. Prick all sausages or kielbasa with a fork and add to the pot. Cover and continue to simmer until all the potatoes are tender, about 30 minutes more. Season with salt and pepper. To serve, remove the sausages or kielbasa from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages, and potatoes onto a warmed platter and serve hot.




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