Classic Choucroute
| Preparation: | 1 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 4 h 30 min |
| Total: | 5 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 3 large onions, sliced
- 3 Golden Delicious apples, cored and sliced
- 4 garlic cloves, minced
- 6 cups (1.5 L) sauerkraut, rinsed and drained
- 225 g (½ lb.) slab bacon
- 1 Tbsp. (15 mL) coarse ground black pepper
- 20 juniper berries
- 1 tsp. (5 mL) caraway seeds
- 1 cup (250 mL) dry white wine or chicken broth*
- 1 Tbsp. (15 mL) vegetable oil*
- 1 boneless pork loin roast, fat trimmed away (approx. 2 lb/1 kg)
- 4 fresh pork sausages
- 4 fresh veal sausages
- 16 small new potatoes, cooked with the peel on
Preparation
Preheat oven to 300°F (150°C).
In a large metal Dutch oven, put half of the onions, apples and garlic. Cover with half of the sauerkraut and add slab bacon.
Sprinkle pepper, juniper berries and caraway seeds over top.
Add remaining onions, apples and garlic and cover with remaining sauerkraut.
Add wine. Cover and bake for 2 h30.
Heat oil in a large skillet over medium-high heat and brown pork roast on all sides.
Add browned roast to the choucroute. Cover and bake for another hour.
Preheat the grill to high and brown (do not cook) sausages.
Lay sausages on top of choucroute. Cover and bake 1 hour more or until sausages are tender.
Remove pork roast and bacon, and slice.
Mound choucroute in the centre of a big serving platter. Arrange sausages, potatoes and sliced pork and bacon around the rim.
Suggestion
Choucroute can be made in advance and is perfect for large groups, freeing you to spend more time with your guests.
The natural accompaniment to this dish is an Alsatian wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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