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Choucroute Recipe, How To Make Choucroute Recipe

A combination of the typical fermented cabbage style sauerkraut and pork meat.

About Recipe

How to make Choucroute

(42 ratings)
0 reviews so far
Prep time
30 mins
Cook time
90 mins
Total time
120 mins
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 02, 2016

Ingredients used in Choucroute
• Fresh and raw sauerkraut - 2 1/2 lbs.
• Bacon - 1/2 lbs.
• Smoke pork shoulder - 1 numbers.
• Sausage (frankfurter, kielbasa) - 1 lbs.
• Pork knuckle - 1 numbers.
• Onion, peeled and sliced - 1 numbers.
• Goose fat (or pork fat) - 2.5 oz.
• Peppercorns - 6 numbers.
• Bay leaf - 1 numbers.
• Thyme - 1 springs.
• Juniper berries - 12 numbers.
• Dry white wine such as riesling or sylvaner - 1 cup.
• White stock or chicken bouillon - 1 cup.
• Salt - to taste.
Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible. Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time. Step 3: Preheat oven to 335 F. Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole. Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and saut. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes. Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes. Step 7: Add the sausages. Cook for 40 minutes. Serving: Usually with boiled potatoes.

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