EMERIL'S FAVORITE CHOUCROUTE CASSEROLE
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
- Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
- When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
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Alvy Arafat zishan
[email protected]Yum!
Balakot Balakot
[email protected]5 stars!
Daniyal virk
[email protected]This was the worst casserole I've ever had.
Attia Akram
[email protected]I would not recommend this recipe.
Lillian Bakeer
[email protected]This casserole was a lot of work to make, and it didn't turn out as good as I expected.
Akorede Amos
[email protected]I found this casserole to be a bit bland. I think it could use more seasoning.
Niki
[email protected]This casserole was a bit too salty for my taste. I think I'll use less sauerkraut next time.
costlesscomb 485
[email protected]I love this casserole! It's so easy to make and always turns out delicious. I usually add a little extra sauerkraut, because I love the tangy flavor.
Michael Straub
[email protected]This casserole is a great way to use up leftover sauerkraut. It's also a hearty and flavorful dish that's perfect for a cold winter night.
Ashur Manen
[email protected]I've made this casserole several times, and it's always a hit. It's easy to make and always turns out delicious.
Muhammed Bolanle
[email protected]This was a great recipe! I followed it exactly, and it turned out perfectly. The casserole was flavorful and moist, and the sauerkraut added a nice tang. I will definitely be making this again.
Shauna Dubois
[email protected]I'm not a huge fan of sauerkraut, but this casserole changed my mind. The combination of flavors was perfect, and the casserole was very filling. I'll definitely be making this again!
Rokib Khan
[email protected]This choucroute casserole was a hit at our dinner party! The flavors were complex and delicious, and the presentation was beautiful. I will definitely be making this again.