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Classic Choucroute https://www.metro.ca/userfiles/image/recipes/choucroute-classique-5266.jpg PT1H00M PT4H30M PT5H30M
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.
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3 large onions, sliced 3 golden delicious apples, cored and sliced 4 garlic cloves 6 cups (1 1/2 L) sauerkraut, rinsed and drained 1/2 lb (225 g) 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
Classic Choucroute

Classic Choucroute

Rate this recipe
6 Votes
  • Lactose-free
8
servings
1:00
Preparation
4:30
COOKING
5:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    large onions, sliced
  • 3
    golden delicious apples, cored and sliced
  • 4
    garlic cloves
  • 6 cups
    (1 1/2 L)
    sauerkraut, rinsed and drained
  • 1/2 lb
    (225 g)
    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
Imprimer ma sélection

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.

Source : Chef Ian Perreault

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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