Welcome the crisp colder weather with heart-warming classics. Every year I make big pot of choucroute. The variety of meats that are used can vary by region as well as family tradition. For this version we kept things simple with items that are widely available but by all means - adding baby back ribs, kaessler (smoked pork rack), confit pig knuckles and your own favorite or homemade sausages makes the party even more luxuriously peasant. Make sure to have plenty of mustard and a comfortable space to nurture your food baby afterward.
The recipe below includes directions for the stovetop or oven and some other notes so this is a good one to skim the recipe and notes before starting. Bon appetit!
Welcome the crisp colder weather with heart-warming classics. Every year I make a big pot of choucroute. The variety of meats that are used can vary by region as well as family tradition. For this version we kept things simple with items that are widely available but by all means - adding baby back ribs, kaessler (smoked pork rack), confit pig knuckles and your own favorite or homemade sausages makes the party even more luxuriously pleasant. Make sure to have plenty of mustard and a comfortable space to nurture your food baby afterward.
The recipe below includes directions for the stovetop or oven and some other notes so this is a good one to skim the recipe and notes before starting. Bon appétit!
Ingredients
1 onion, sliced 1/4”
2T oil, bacon fat, or duck fat
3 cloves garlic, sliced
10 juniper berries
2 bay leaves
½ tsp black pepper, ground
½ tsp fine sea salt
3 pounds sauerkraut, drained
1 cup Riesling wine or stock
2 pounds Yukon gold potatoes, large ones cut in half
2 Tbsp parlsey, rougly chopped
Dijon and/or grainy mustards
4 pounds of assorted meats
2/3 pound slab bacon, skin removed and sliced ½” thick
1 pound kielbasa, sliced in half lengthwise
1 1/3 pounds bratwurst, knackwurst, weisswurst, boudin blanc, etc.
In a heavy bottom skillet or Dutch oven (12” wide or larger preferred), heat the oil over medium heat.
Add in the onion, garlic, salt, pepper, juniper, bay leaves and cook until the onions are translucent.
Add the drained sauerkraut and Riesling or stock and stir to combine well.
Tuck your meat pieces into the sauerkraut and bring the pot to a boil.
FOR THE OVEN: cover the pan and set into the preheated oven to barely simmer gently for half an hour.
FOR THE STOVETOP: cover the pan and barely simmer gently for 1 hour.
While the meat and sauerkraut are working, place the peeled potatoes into a pot of salted water and bring to boil. Lower the heat to simmer until the potatoes are completely tender.
Drain the potatoes and set aside, covered to stay warm.
FOR THE OVEN: After the half hour, uncover the pot and leave to continue braising as the sausages crisp on the tops.
When ready - the meats should be hot, the bacon should be tender, the sauerkraut should be well flavored and lightly golden brown around the edges, and there should be very little liquid left in the pan.
Finish the choucroute with roughly chopped parsley.
Serve with the tender potatoes and plenty of mustard.
Recipe Note
Recipe Notes
For the slab bacon, I like to choose a neutral one as opposed to an applewood or double smoked. Sometimes the heavy smoke can overwhelm the dish. If slab bacon is not available, choose the thickest sliced bacon you can find. If all else fails, use your favorite bacon and make cork-shaped roll ups.
The cuts in each different kind of sausage are a personal preference. They have helped me identify which ones were which, and for my guests, as well as getting crispy edges in the oven and letting out some of that flavor into the sauerkraut.
The potatoes can be any kind of potato you like – I like Yukon gold for this dish for their creamy and floury balance and slightly sweet chestnut-y flavor.
The juniper berries can be wrapped loosely in cheesecloth if you prefer – classically they are loose in the pan. Depending how sensitive to juniper you are, you may not want to bite into the berries while enjoying the soft and rich dish. If you prefer them loose but want to pick them out later, make sure to count how many went in so you know how many to take out.
The dish can be made on the stove top but I like to put it in the oven and uncover halfway to crisp the sausages a little.
All of the sausages used should be precooked/smoked varieties.
