Best 2 Choucroute Au Champagne Recipes

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# Introduction

Choucroute au Champagne is a classic French dish that is perfect for a special occasion. It is made with sauerkraut, pork, and champagne, and it is traditionally served with mashed potatoes. This dish is a labor of love, but it is well worth the effort. The combination of flavors is simply divine, and the presentation is sure to impress your guests.

The article provides three different recipes for Choucroute au Champagne. The first recipe is a traditional Alsatian recipe, while the second recipe is a more modern take on the dish. The third recipe is a vegetarian version of Choucroute au Champagne. All three recipes are delicious, and they are sure to please even the most discerning palate.

**Traditional Alsatian Choucroute au Champagne**

This recipe is the most authentic version of Choucroute au Champagne. It is made with pork shoulder, pork belly, and smoked sausage. The sauerkraut is cooked in champagne, and the dish is served with mashed potatoes.

**Modern Choucroute au Champagne**

This recipe is a more modern take on the classic dish. It is made with chicken breast, shrimp, and scallops. The sauerkraut is cooked in white wine, and the dish is served with a creamy sauce.

**Vegetarian Choucroute au Champagne**

This recipe is a delicious option for vegetarians. It is made with tofu, mushrooms, and vegetables. The sauerkraut is cooked in vegetable broth, and the dish is served with mashed potatoes.

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

ALSATIAN CHOUCROUTE



Alsatian Choucroute image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

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 AU CHAMPAGNE



Choucroute au Champagne image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 16

1/2 cup olive oil
6 cloves garlic, chopped
1 pound sweet Italian pork sausage, meat removed from casings
1 tablespoon fennel seed
2 medium Spanish onions, chopped
8 cups sauerkraut, strained and chopped, see Chef's Note*
1/2 cup fresh thyme leaves plus 8 sprigs fresh thyme, for serving
12 ounces kielbasa, sliced thin
4 cups chicken stock
1 bottle dry white wine or Champagne
1 cup diced pork butt
2 large smoked ham hocks
2 tablespoons coarsely ground black pepper
8 small chicken bratwurst sausage
Salt
Serving suggestion: Toasted bread, mustard, and sour cream

Steps:

  • In an 8-quart casserole, heat the olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Add the sausage and cook, stirring frequently, until the meat is well browned, about 15 minutes. Add the fennel seed and cook stirring for another minute or so.
  • Place about 1/3 of the chopped onions, 1/3 of the sauerkraut, 1/4 of the thyme leaves, and 1/3 of the kielbasa over the sausage. Moisten with one-third of the stock and a little wine. Repeat twice more, layering onions, sauerkraut, thyme leaves, and kielbasa, then moistening with stock and wine. Arrange the diced pork butt and smoked ham hocks on top of the last layer of sauerkraut, sprinkle with the remaining thyme and the black pepper.
  • Bring the casserole to a simmer over medium-high heat. Lower the heat and simmer gently for 2 hours, covered, without stirring. Remove the ham hocks. Trim the fat from the hocks then cut the meat from the bones. Return the ham to the casserole. Add the chicken bratwurst and simmer until the bratwurst are fully cooked, about 30 minutes.
  • When ready to serve, remove the chicken bratwurst. Stir the casserole and add salt, to taste. Spoon the choucroute onto warm plates, top each serving with a bratwurst, and garnish with a thyme sprig. Pass toasted bread, mustard and sour cream as accompaniments.

Tips:

  • To make the choucroute, you will need a large pot or Dutch oven.
  • Be sure to rinse the sauerkraut thoroughly before using it.
  • If you don't have any juniper berries, you can substitute 1 teaspoon of caraway seeds.
  • You can also add other vegetables to the choucroute, such as carrots, celery, and onions.
  • Serve the choucroute with boiled potatoes, mashed potatoes, or bread.

Conclusion:

Choucroute au Champagne is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you're looking for a new and exciting dish to try, give choucroute au Champagne a try. You won't be disappointed!

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