Main CourseDinner

Choucroute Garnie

Name: Choucroute Garnie
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 racions
Cuisine: french
Ingredients: 1.000 g sauerkraut rinsed and drained; 200 g bacon cubed; 500 g pork shoulder cut into large chunks; 1 u smoked pork hock; 4 u frankfurter sausage; 4 u bratwurst sausage; 1 u onion chopped; 2 gra garlic minced; 500 ml dry white wine; 250 ml chicken broth; 2 u bay leaf; 6 u juniper berry; 1 ct black peppercorn; 1 ct salt; 0,5 ct black pepper freshly ground; 6 u potato peeled and boiled; 2 cs dijon mustard (opcional)

This hearty French dish features sauerkraut braised with white wine, spices, and various cuts of pork. It's a comforting and flavorful meal, perfect for a cold evening. Serve with boiled potatoes and mustard.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 6
Dificultat: Mitjana
Per ració: 1.037 kcal

Informació sobre al·lèrgens: pot contenir mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 gsauerkraut, rinsed and drained
200 gbacon, cubed
500 gpork shoulder, cut into large chunks
1 usmoked pork hock
4 ufrankfurter sausage
4 ubratwurst sausage
1 uonion, chopped
2 gragarlic, minced
500 mldry white wine
250 mlchicken broth
2 ubay leaf
6 ujuniper berry
1 ctblack peppercorn
1 ctsalt
0,5 ctblack pepper, freshly ground

for serving

6 upotato, peeled and boiled
2 csdijon mustard(opcional)

Estris

slotted spoon · dutch oven · large pot · cutting board · knife

Elaboració

Pas a pas

1
Rinse the sauerkraut thoroughly under cold water, then squeeze out as much liquid as possible. Set aside.
Uns 5 min
Nota de cuina: Rinsing removes excess salt and sourness, balancing the flavor.
2
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Uns 10 min
Nota de cuina: The bacon fat will add flavor to the dish.
3
Add the pork shoulder chunks to the pot and brown them on all sides. Remove the pork and set aside.
Uns 8 min
4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Uns 6 min
5
Add a layer of sauerkraut to the bottom of the pot. Place the smoked pork hock and browned pork shoulder on top of the sauerkraut.
Uns 3 min
6
Add the remaining sauerkraut, bay leaves, juniper berries, and black peppercorns. Pour in the white wine and chicken broth.
Uns 2 min
7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
Uns 2 h
Nota de cuina: Ensure the heat is low enough to prevent scorching.
8
After 2 hours, add the frankfurter and bratwurst sausages to the pot. Cover and continue to cook for another hour, or until the pork hock is very tender and easily pulls apart.
Uns 1 h
9
Carefully remove the pork hock and other large pieces of meat from the pot. Shred the meat from the hock and cut the pork shoulder into smaller, serving-sized pieces.
Uns 10 min
Nota de cuina: Be careful as the meat will be very hot.
10
Return all the meat to the sauerkraut. Stir in the reserved crispy bacon. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Uns 3 min
11
Serve the Choucroute Garnie hot, with boiled potatoes and a side of Dijon mustard.

Per ració

Nutrició

17%Puntuació

Calories: 1.036,6kcal
Proteïnes: 66g
Hidrats de carboni: 41,7g
Greixos: 60g
Fibra: 8,9g
Sucre: 8,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Choucroute Garnie in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, or in the microwave until warmed through.