Best 6 Choucroute Alsacienne Recipes
**Discover the Culinary Delights of Alsace: A Journey Through Choucroute Alsacienne and Its Accompaniments**
Embark on a culinary adventure to the heart of Alsace, a region renowned for its rich gastronomy and unwavering dedication to tradition. At its epicenter lies choucroute alsacienne, an iconic dish that embodies the region's culinary heritage. This hearty and flavorful dish, centered around tangy fermented cabbage, is not just a meal; it's a celebration of Alsatian culture and a testament to the region's bountiful harvests.
Our exploration of choucroute alsacienne begins with the foundation of the dish: the sauerkraut. Carefully selected cabbages undergo a meticulous fermentation process, resulting in a complex and tangy flavor profile that forms the backbone of this iconic dish. Accompanying the sauerkraut is a medley of succulent meats, each contributing its unique flavors and textures. From the smoky depth of pork belly and the tender chewiness of sausages to the juicy richness of duck or goose confit, the meat selection in choucroute alsacienne is a testament to the region's diverse livestock and culinary expertise.
No exploration of choucroute alsacienne would be complete without delving into the accompaniments that elevate this dish to legendary status. The Alsatian knack for pairing flavors shines through in the selection of sides that complement the sauerkraut and meats. From the creamy smoothness of mashed potatoes to the tangy crunch of pickled gherkins, each accompaniment adds a distinct layer of flavor and texture, creating a symphony of tastes that dances on the palate.
To round off this culinary journey, we present a curated collection of choucroute alsacienne recipes that capture the essence of this Alsatian treasure. From traditional renditions that honor centuries-old techniques to contemporary interpretations that showcase modern culinary flair, our recipes offer a glimpse into the diverse expressions of this beloved dish.
Join us as we delve into the depths of choucroute alsacienne, uncovering the secrets behind its unique flavor profile and exploring the myriad ways in which this iconic dish can be enjoyed. Prepare to be captivated by the rich culinary heritage of Alsace and embrace the heartwarming flavors of choucroute alsacienne, a dish that truly captures the spirit of this remarkable region.
ALSATIAN CHOUCROUTE GARNI
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
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.
CHOUCROUTE ROYALE (BRAISED SAUERKRAUT)
Steps:
- Drain the sauerkraut and soak in cold water for 15 to 20 minutes. Taking it by small handfuls, squeeze out as much water as you can. Pick it apart to separate the strands.
- Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long. Simmer it in 1 quart of water for 10 minutes and drain.
- Preheat oven to 325 degrees.
- Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning. Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more.
- Bury the herbs and spices in the saurkraut. Pour in the wine, and enough stock to just cover the sauerkraut. Season lightly with salt and pepper. Bring to a simmer on top of the stove. Lay a buttered round of wax paper on top of sauerkraut. Cover and set in the middle of preheated oven. Simmer slowly for 3 1/2 hours.
- Brown assorted meats in skillet. Bury them in the casserole while the sauerkraut is still braising.
- Continue to simmer in oven for another 1 1/2hours. (5 hours total).
CHOUCROUTE GARNIE
Categories Pork Potato Bake Sauté Super Bowl White Wine Fall Winter Oktoberfest Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
- Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
- Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
- Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.
ALSATIAN CHOUCROUTE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 17
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)
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
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 GARNIE
Provided by Florence Fabricant
Categories dinner, casseroles, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
- In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
- Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
- Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
- Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
- While meats cook, simmer potatoes in salted water until tender. Drain.
- Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.
Tips:
- Use a good quality sauerkraut. The sauerkraut is the star of the show, so it's important to use a good quality one. Look for sauerkraut that is made with fresh cabbage and has a tangy, sour flavor. You also want to choose a variety that has been fermented for at least six weeks. This ensures they have had enough time to develop their full flavor.
- Rinse the sauerkraut before using it. This will help to remove any excess salt and acidity. You can rinse the sauerkraut in cold water for a few minutes, or you can soak it in cold water for 30 minutes.
- Brown the meat before adding it to the pot. This will help to develop its flavor and give the choucroute a richer color. You can brown the meat in a pan over medium heat for a few minutes, or you can brown it in the oven at 400 degrees Fahrenheit for about 15 minutes.
- Use a variety of meats in your choucroute. Traditional choucroute Alsacienne is made with pork, but you can also use beef, lamb, or chicken. You can also add smoked meats, such as sausage or bacon, for extra flavor.
- Add other vegetables to your choucroute. In addition to sauerkraut, you can add other vegetables to your choucroute, such as potatoes, carrots, onions, and celery. You can also add apples or pears for a touch of sweetness.
- Don't overcook the choucroute. Choucroute is best when it is cooked until the meat is tender and the vegetables are still slightly firm. Overcooking the choucroute will make it mushy and bland.
Conclusion:
Choucroute Alsacienne is a delicious and hearty dish that is perfect for a cold winter day. It is also a very versatile dish that can be made with a variety of meats and vegetables. So next time you are looking for a new and exciting dish to try, give choucroute Alsacienne a try.
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