Best 2 Alsatian Pork And Sauerkraut Stew Recipes
**Discover the Enchanting Flavors of Alsace: A Culinary Journey with Alsatian Pork and Sauerkraut Stew and Other Regional Delights**
Embark on a culinary journey to the heart of Alsace, a region renowned for its rich culinary heritage and distinctive flavors. Begin your exploration with the quintessential Alsatian pork and sauerkraut stew, a hearty and comforting dish that embodies the region's rustic charm. Tender pork, tangy sauerkraut, and a medley of aromatic spices create a symphony of flavors that will warm your soul.
Venture further into the Alsatian repertoire with a selection of equally enticing recipes. Delight in the classic tarte flambée, a crispy flatbread topped with crème fraîche, onions, and bacon, a perfect appetizer or light meal. For a taste of Alsatian comfort food, try the comforting baeckeoffe, a slow-cooked casserole featuring layers of meat, vegetables, and potatoes, all infused with Alsatian white wine.
Indulge in the sweet side of Alsace with the irresistible kugelhopf, a yeast-based cake with a distinctive fluted shape, often adorned with almonds and raisins. And for a refreshing treat, quench your thirst with a glass of bière de Noël, a traditional Christmas beer brewed with a unique blend of spices, perfect for the festive season.
Immerse yourself in the culinary traditions of Alsace through these delectable recipes, each offering a unique glimpse into the region's vibrant food culture. Prepare to tantalize your taste buds and embark on a journey of culinary discovery, where every bite tells a story of Alsatian heritage and passion for food.
ALSATIAN PORK AND SAUERKRAUT
This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.
Provided by 4Nancy
Categories World Cuisine Recipes European French
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
- Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
- To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g
PORK STEW WITH SAUERKRAUT
Make and share this Pork Stew With Sauerkraut recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle and heat oven to 300°F Pat pork dry with paper towels and season with salt and pepper. Heat the butter and oil in a large Dutch oven over medium high heat until the foaming subsides. Working in batches, cook pork until browned on all sides, about 5 minutes. Transfer to a plate.
- Pour off all but 1 tbsp fat from the pot. Cook onions until softened, about 3 minutes. Add the garlic and paprika and cook until fragrant, about 30 seconds. Stir in pork, broth, dill, 1 tsp salt, and 1/2 tsp pepper and bring to a simmer. Cover, transfer pot to oven, and cook until the meat is just tender, about 1 1/2 hours.
- Stir in sauerkraut and sugar, cover, and return pot to oven. Cook until the pork is fork tender, about 45 minutes. Off the heat, stir in sour cream. Serve, garnishing with dill.
Nutrition Facts : Calories 590.4, Fat 42.1, SaturatedFat 19.5, Cholesterol 139.2, Sodium 1137.6, Carbohydrate 18.6, Fiber 5.4, Sugar 6.7, Protein 35.8
Tips:
- To save time, use pre-shredded sauerkraut. You can also use canned sauerkraut, but be sure to rinse it well before using.
- If you don't have dry white wine, you can use chicken broth or apple cider instead.
- Be sure to brown the pork shoulder in batches so that it doesn't steam. This will help to develop a nice flavor.
- If you want a thicker stew, you can add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, mix together equal parts cornstarch and water until smooth. Then, whisk the slurry into the stew and bring to a boil. Cook for 1-2 minutes, or until the stew has thickened.
- Serve the stew with mashed potatoes, rice, or noodles.
Conclusion:
Alsatian pork and sauerkraut stew is a hearty and flavorful dish that is perfect for a cold winter day. It is made with pork shoulder, sauerkraut, white wine, and juniper berries. The stew is slow-cooked until the pork is tender and the sauerkraut is soft. Serve the stew with mashed potatoes, rice, or noodles.
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