Main CourseDinner

Choucroute Garnie

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

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 1.037 kcal

Allergeneninformatie: kan mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 gsauerkraut, rinsed and drained
200 gbacon, cubed
500 gpork shoulder, cut into large chunks
1 stsmoked pork hock
4 stfrankfurter sausage
4 stbratwurst sausage
1 stonion, chopped
2 teentjegarlic, minced
500 mldry white wine
250 mlchicken broth
2 stbay leaf
6 stjuniper berry
1 tlblack peppercorn
1 tlsalt
0,5 tlblack pepper, freshly ground

for serving

6 stpotato, peeled and boiled
2 eldijon mustard(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Rinse the sauerkraut thoroughly under cold water, then squeeze out as much liquid as possible. Set aside.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 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.
Ongeveer 3 min
6
Add the remaining sauerkraut, bay leaves, juniper berries, and black peppercorns. Pour in the white wine and chicken broth.
Ongeveer 2 min
7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
Ongeveer 2 uur
Tip van de kok: 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.
Ongeveer 1 uur
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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 3 min
11
Serve the Choucroute Garnie hot, with boiled potatoes and a side of Dijon mustard.

Per portie

Voedingswaarden

17%Score

Calorieën: 1.036,6kcal
Eiwit: 66g
Koolhydraten: 41,7g
Vet: 60g
Vezels: 8,9g
Suiker: 8,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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