INSTANT POT CHOUCROUTE GARNIE
A hearty bistro-ish dinner is unexpected but totally doable this way. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.
Provided by Mark Bittman
Yield 8 servings
Number Of Ingredients 18
Steps:
- Toss bacon and oil in cooker insert and select "Sauté." Cook, turning occasionally, until exterior of bacon pieces are golden brown and some of the fat is rendered, about 10 minutes. Transfer bacon to a plate; set aside.
- Add cabbage, onions, and garlic to cooker insert and stir to coat. Add sauerkraut, potatoes, juniper berries, if using, and caraway seeds; season with 1/2 tsp. salt and 1/2 tsp. pepper and stir to combine.
- Tuck in bay leaves, then push bacon down into mixture. Set ribs on top and season with 1 tsp. salt. Prick each sausage with a fork in a couple of places and layer over ribs. Pour in wine. Lock on lid, making sure steam release valve is in the proper position. Select "Manual" and program for 13 minutes at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The ribs and bacon should be tender when pierced with a small sharp knife.
- Transfer meat to a cutting board and sauerkraut and potatoes to a platter. Cut bacon into 1/2" slices, each sausage into 3 or 4 pieces (the skins might have burst but that's fine), and pork into individual ribs. Set meat on top of sauerkraut and potatoes. Serve with mustard and cornichons alongside.
SHORTCUT CHOUCROUTE
This pork and vegetable braise requires about 3 hours of time and 5 minutes of work. Spend a few minutes making broad strokes with a sharp knife and layer the ingredients in a deep roasting pan. Then walk away for more than 2 hours. Pass through the kitchen again to uncover the pan and turn the oven up, then go back to your business. You've just spent a productive 3 or so hours cooking and doing something else.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. Core the cabbage; cut it into wide ribbons and scatter in the bottom of a large roasting pan. Drain the sauerkraut and spread it on top of the cabbage. Halve the onions and nestle them among the vegetables. Tuck in the bay leaves and sprinkle with the caraway seeds or juniper berries and lots of black pepper.
- Put the meat and sausages on top of everything and pour in the wine or other liquid. Sprinkle the meat with salt and pepper and cover tightly with foil. Transfer to the oven and cook, undisturbed, for 2 hours.
- Test the pork shoulder by inserting a fork into the thickest part: If it slides out easily, turn the oven up to 450 degrees, leave the pan uncovered and return it to the oven until the meat and the vegetables brown a bit, another 25 to 30 minutes. If the pork isn't fork-tender, re-cover the pan and return it to the oven for another 30 minutes before proceeding.
- To serve, just break the pork into chunks with two forks and set the pan on the table with a serving spoon and plates, plenty of roughly torn baguettes and crocks of mustard and butter. Don't bother removing the bay leaves unless they really bug you.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 41 grams, Fiber 10 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 1982 milligrams, Sugar 11 grams, TransFat 0 grams
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.
CHOUCROUTE GARNI
This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
- Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
- Once cooked, serve in bowls with mashed potato, if you like.
Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium
CHOUCROUTE GARNI
This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 21
Steps:
- In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
- Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
- Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
- To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.
HOMEMADE CHOUCROUTE GARNI
This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 23
Steps:
- Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
- Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
- Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
- Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
- Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
- Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.
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.
SLOW-COOKER CHOUCROUTE
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
- Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.
QUICK CHOUCROUTE GARNIE
Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.
Provided by lazyme
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the sausage into 3-inch lengths, then halve lengthwise.
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
- Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
- Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2
CHOUCROUTE GARNIE
Make and share this Choucroute Garnie recipe from Food.com.
Provided by Flar1954
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour.
- In the mean time peel the potatoes and boil them for 1/2 hour separately.
- 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!).
- Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it.
- Serve with mustard, the same white wine and a clear schnapps.
CHOUCROUTE GARNI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- Immerse the sauerkraut in a large bowl filled with cold water, and soak for 15 minutes.
- While sauerkraut is soaking, place the chopped bacon and the optional bacon rind in a heavy, oven proof pot over high heat. Saute for 1 minute. Turn heat to medium-low, add the garlic and saute for another minute.
- Pre-heat oven to 325 degrees.
- Squeeze the sauerkraut dry, reserving 1 cup of the soaking water and add the sauerkraut to the pot. Stir well to blend with bacon. Add the reserved cup of soaking water, the white wine, the juniper berries, the peppercorns and the cloves. Bring to boil on top of stove and boil until the liquid has almost evaporated (about 20-30 minutes).
- Imbed the meats in the sauerkraut, cover the pot and cook in the oven until the meats are hot, about 30 minutes. Serve on a large platter.
QUICK CHOUCROUTE GARNIE
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
SIMPLIFIED CHOUCROUTE GARNI FOR CROCK POT (PORK CHOPS&SAUERK
This is a much more simple and quick version of this dish. Don't be afraid of the sauerkraut it mellows after a long period of cooking. I photocopied this recipe from Family Circle Mag. My hubby and I loved it, it's a keeper. SOOOO Easy, I put it on in the morning before church and didn't touch it until dinner. My pork chops were not able to be sliced as per directions though (they were so tender they fell right apart!).
Provided by PeytonandKaylansMama
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, mix seasoning, salt and pepper. (I didn't measure these, I just seasoned each layer with a little sprinkle of each).
- Coat slow cooker with nonstick spray. Layer potatoes, pork chops, kielbasa, apples and sauerkraut (in that order). Season each layer with spice mix. Pour wine over top of sauerkraut.
- Cook 4 hours on high or 8 hours on low. Stir in thawed peas and cook additional 30 minutes.
- remove pork chops and cut each into thick slices against the grain. Stir back into mixture and serve.
Nutrition Facts : Calories 421.3, Fat 14.7, SaturatedFat 5, Cholesterol 80.7, Sodium 1208, Carbohydrate 41.2, Fiber 8.9, Sugar 10.1, Protein 29.2
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 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
This is a wonderful full flavoured main dish that makes a great winter meal. It's hearty and tasty,,worth making.
Provided by Xangus
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak Saurkraut for 30 mins in cold water.
- Drain.
- Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden.
- Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds.
- Add juniper berries,boquet garni, wine and enough stock to just cover.
- Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying.
- (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden.
- Add pork and sausage to casserole Cook about 2 hours or until tender.
- Remove boquet garni, sprinkle with chopped parsley.
- Serve with ryebread, boiled potatoes and German style mustard.
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.
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CHOUCROUTE GARNIE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 2 hrs 40 minsServings 10
- In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar. Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings. Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
- The next day, preheat the oven to 300°. Rinse the sauerkraut in cold water and squeeze dry. Set a large roasting pan over 2 burners on high heat and melt the duck fat. Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes. Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock and wine and bring to a rolling boil over high heat.
- Meanwhile, rinse the pork ribs under cold water and pat dry. Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat. Cover tightly with foil and bake for 1 1/2 hours.
- Remove the pork ribs from the sauerkraut. Cut down in between the ribs. Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs and ham. Cover and bake until the meats are hot, about 25 minutes. Discard the bay leaves.
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#30-minutes-or-less #time-to-make #main-ingredient #preparation #pork #dietary #low-carb #low-in-something #meat #pork-sausage
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