The main ingredients |
The finish product served on a plate |
Ingredients to serve 4:
NOTE: Made with ingredients generally available in US and Canada
- 2 lb of Organic Sauerkraut
- 3 Tablespoons of Goose or Duck Fat (if not available use unsalted butter)
- 1/2 lb Natural Salted Cured Pork
- 2 Smoked Pork Shops (about 1/2 lb each)
- 4 Knackwursts (natural - cooked)
- 6 Uncured Wieners Sausage
- 8 Small Potatoes
- 1 Onion medium size
- 2/3 Cup of Riesling White Wine
- 1/2 Cup of Organic Chicken Broth
- 1 Teaspoon of Garlic Granules
- 4 Coriander Seed
- 4 Juniper Berries
- Sea Salt and Pepper to taste
How to do it:
- Wash well the Sauerkraut, press it to remove the excess water and then press in a cloth to remove more water.
- Spice bag: in a cheese cloth put the Coriander Seeds, the Juniper Berries, and the Garlic Granules.
- Mince the Onion and cut the Salted Cured Pork in slices (1/4 inch thick).
- In a cast iron skillet put the minced Onion, the Duck Fat and the slices of the Salted Cured Pork. Heat at medium until the onions are very translucent.
- In an Oven Pan put at the bottom half of the Salted Cured Pork slices.
- Put on top half of the Sauerkraut and half the Onions.
- Bury in the Sauerkraut the Spice bag.
- Put over the Smoked Pork Shops and cover them with what is left from the onion.
- Cover with what is left from the Sauerkraut and cover with the Knackwursts (poke their skin with a knife).
- Pour the Wine and Chicken Broth.
- Salt and Pepper.
- Cover and put in the oven at 275 for 1 hour 30 minutes.
- Peel the Potatoes and boil them for 10 minutes in water with Salt and Garlic Granules. Remove the Potatoes from the water and keep them aside warm.
- Remove the Choucroute from the oven and put the Potatoes on top. Cover and cook in the oven at 225 for 30 minutes.
- Put the wieners (poke their skin with a knife) 5 minutes in boiling water before serving the Choucroute.
Note: You can let cool the Choucroute after cooking and keep it in the fridge. Reheat in the oven within the next 2 days at 250 for 30 to 40 minutes.
- Serve the Choucroute.
Choucroute serving on a plate |