Alsace is that region in eastern France which shares its long border with Germany and has been at times part of Germany and other times part of France. It's food reflects these dual nationaliies. Even though this recipe uses the French word for Sauerkraut (choucroute) it is distinctly German in its feel. This is the perfect dish for using that freshly made sauerkraut in the refrigerator,leftover ham and the bratwursts in the freezer. This recipe is adapted from Michael Fields' Culinary Classics and Improvisations.
ALSATIAN CHOUCROUTE GARNIE
(serves 6-8)
- 2 pounds sauekraut
- 3 tablespoons goose fat
- 1 1/4 cups onions, finely chopped
- 1/2 cup carrots, finely chopped
- 1 garlic clove, finely chopped
- 1 small apple, peeled, cored and coarsely chopped
- 15 juniper berries or 1/4 cup gin
- 1 cup dry white wine
- 1 1/2 to 2 cups chicken stock
- Bouquet garni (4 sprigs parsley,2 celery tops with leaves & 1 small bay leaf, tied togeher with a string)
- Salt
- Freshly Ground Black Pepper
- 4-8 slices smoked ham
- 4-5 cooked sausages (Bratwurst, knockwurst, kielbasa)
Preheat the oven to 325 degrees F. Drain the sauerkraut, wash it well under cold running water, then soak in cold water for 10 to 20 minutes depending upon its acidity. Squeeze it dry by the handful and put it aside. It should be only mildly acid before it is cooked.
Melt the goose fat in a 4 to 6 quart casserole with a tightly fitting cover. Over moderate heat cook the chopped onions, corrots and garlic for about 10 minutes, stirring occasionally. When the vegetables are soft, add the chopped apple and cook for a few minutes longer. Spread the kraut apart gently and stir it into the vegetable mixture. Add the juniper berries (or gin). Cover the pot and cook the kraut gently for about 15 minutes, stirring it now and then. Pour in the cup of wine and 1 1/2 cups of the stock and over high heat bring it to a boil. Push the bouquet garni beneath the kraut, add salt and few grindings of pepper and cover the pot. Braise in the middle of the prehated overn for several hours. After an hour or so,check to see if the choucroute is dry. If it is add 1/2 cup more of the chicken stock.
About a half hour before serving add the ham and the sausge to the casserole.
Fields suggests serving with boiled potatoes, but mashed potatoes seemed better to me.
This is defintely a hearty, winter dish
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