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Features for "Savory Choucroute"
Served as main course. Non-vegetarian dish.
Ingredients for "Savory Choucroute" (Click here for measurement conversion) 2 pounds Sauerkraut, plastic bag not can
1/2 pound Slab Bacon
4 Tablespoons unsalted Butter
3/4 cup Carrot, julienned
1 1/2 cups Onion, sliced
5 Sprigs Parsley
7 Peppercorns
2 Bay Leaf
1/2 cup Gin
1 cup dry White Wine
1 cup Chicken stock, de-fatted
2 cups Beef stock or more if needed
1 pound Knackwurst
1 pound Bratwurst
Salt, to taste
Method for "Savory Choucroute"
Pour off brine from sauerkraut and rinse. Drain and repeat. Squeeze out all water. Cut bacon into pieces and cook in one cup water, simmering about 10 minutes. Drain. Melt butter in a three-quart, non-aluminum casserole over medium heat. Add bacon, carrots, and onions and cook slowly for 10 minutes. Mix in sauerkraut and cook an additional 10 minutes. Add parsley, peppercorns, bay leaves, gin, wine, and stock. Mix well and add salt. Preheat oven to 300F. Butter a piece of waxed paper large enough to cover kraut. Place buttered side down in pan and press. Bring to a simmer, cover, and bake in the oven 4 1/2 hours. Prick sausages and brown lightly in a skillet. Remove cover and waxed paper from casserole and add sausages to kraut (without rendered fat). Continue oven cooking for another 30 minutes or until liquid is absorbed.
Comments
Serves: 6
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