Best 4 Alsatian Choucroute Recipes

**Introduction:**

Embark on a culinary journey to the heart of Alsace, France, with our comprehensive guide to the iconic dish, Choucroute. Discover the secrets behind this Alsatian specialty, a delectable harmony of tangy sauerkraut, succulent meats, and an array of flavorful accompaniments. From the traditional Choucroute Garnie, bursting with an assortment of meats, to the lighter Choucroute aux Poissons, featuring delicate fish and seafood, we present a collection of authentic recipes that cater to every palate.

**Recipes Included:**

1. **Choucroute Garnie:** Experience the classic Alsatian Choucroute in all its glory. This hearty dish combines sauerkraut, an assortment of meats including pork, duck, sausage, and bacon, along with juniper berries and white wine for a robust flavor.

2. **Choucroute aux Poissons:** Indulge in a lighter variation of Choucroute, featuring a medley of fish and seafood. Delicate white fish, salmon, mussels, and shrimp are simmered in a flavorful broth infused with sauerkraut and aromatic herbs.

3. **Choucroute Royale:** Elevate your Choucroute experience with this luxurious version. Foie gras, duck breast, and truffles join forces to create a symphony of flavors, complemented by the tangy sauerkraut and rich broth.

4. **Choucroute Végétarienne:** Designed for vegetarians and vegans, this Choucroute showcases the versatility of this Alsatian dish. A variety of vegetables, such as carrots, celery, potatoes, and mushrooms, take center stage, simmered in a flavorful broth with sauerkraut and aromatic herbs.

5. **Choucroute Alsacienne:** Experience the traditional Alsatian Choucroute in its purest form. Pork, bacon, and sausage are slowly braised with sauerkraut, juniper berries, and white wine, creating a harmonious blend of flavors that embodies the essence of Alsatian cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

ALSATIAN CHOUCROUTE GARNI

Alsatian Choucroute Garni image

Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 22

Ingredients

1 teaspoon whole coriander seeds
1 teaspoon whole juniper berries
4 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole caraway seeds
2 dried bay leaves
6 garlic cloves, crushed
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon coarse salt
1 pound double-smoked bacon, cut into 1-inch-thick slices
1/2 pound fresh bacon or salt pork (in 1 piece)
1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces
4 pounds fresh sauerkraut, rinsed and drained
1 bottle (750 mL) dry Riesling
8 medium red or Yukon gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired
8 small carrots, peeled
3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)
3 mild-spiced fine-textured white vealand-pork sausages, such as weisswurst or bockwurst (12 ounces total)
Fresh parsley sprigs, for garnish
Variety of mustards, for serving

Steps:

Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine.
Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes.
Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes.
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards.

ALSATIAN CHOUCROUTE

Alsatian Choucroute image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

Ingredients

6 pounds sauerkraut
4 ounces duck fat
1 large onion, julienned
1 teaspoon garlic, chopped
4 bay leaves
1-ounce juniper berries
1/2 bunch thyme
1 (750 ml) bottle Reisling wine
1 pound smoked bacon
8 pieces ham shanks (cured and salted)
1-quart chicken stock
8 large red bliss potatoes
4 pieces Weisswurst (veal and chicken sausage)
4 pieces Bauernwurst (salted smoked pork sausage
8 pieces Weiner (hot dog)
8 pieces smoked pork chop, cooked
Dijon mustard, for serving

Steps:

Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

CHOUCROUTE GARNIE A L'ALSACIENNE (ALSATIAN PORK W/SAUERKRAUT)

Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) image

Make and share this Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut) recipe from Food.com.

Provided by Member 610488

Categories One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1 (16 ounce) can sauerkraut, drained
1 -2 tablespoon packed brown sugar
2 medium potatoes, cut into fourths
2 tart apples, sliced
12 juniper berries (optional)
6 black peppercorns
2 whole cloves
1 sprig parsley
1 bay leaf
4 smoked pork chops, 1/2-inch thick
4 frankfurters, slashed diagonally
2 cups chicken broth

Steps:

Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain. Stir in sauerkraut and brown sugar. Add potatoes and apples.
Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut.
Add pork chops and frankfurters. Pour chicken broth over meat.
Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag.
Remove sauerkraut, potatoes and apples to large platter with slotted spoon. Arrange meat around edge.

CHOUCROUTE ALSATIAN

Choucroute Alsatian image

Provided by James Beard

Categories Pork Carrot White Wine Winter House & Garden

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 pounds sauerkraut
1/2 teaspoon caraway seeds
12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
2 carrots, scraped and cubed
1 pound smoked pork butt (boneless), trimmed and thickly sliced
4-6 pork shoulder chops, bone removed
1 cup Rhine or Alsatian wine
1 teaspoon salt, or to taste
1/2 pound knockwurst

Steps:

Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots. Place in the bottom of a large kettle. Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut. Add the wine and salt, cover tightly and cook over very low heat 2-3 hours. This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand. Reheat, adding knockwurst, approximately 20 minutes before serving. Serve with boiled or mashed potatoes.

Tips:

Choose a good quality sauerkraut. The best sauerkraut is made from fresh cabbage that has been fermented for at least 6 months. It should be tangy and sour, but not overly vinegary.
Rinse the sauerkraut before using it. This will help to remove any excess salt or vinegar.
Use a variety of meats in your choucroute. Traditional Alsatian choucroute includes pork, duck, and goose. You can also add other meats such as beef, lamb, or sausage.
Cook the meats slowly and gently. This will help to tenderize them and bring out their flavor.
Add some vegetables to your choucroute. Common vegetables include carrots, onions, celery, and potatoes.
Serve the choucroute with a variety of sides. Traditional sides include mashed potatoes, spaetzle, and bread.

Conclusion:

Choucroute is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover meats and vegetables. With a little planning and effort, you can easily make a delicious choucroute that your family and friends will love.