ezRecipe-Zee: Cooking Recipe: How to make Choucroute

Choucroute

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Date Added:	May 7, 2008
Calories:	158
Serves:	12
Prep. Time:	0:00
Category:	Main Dish, Sausage, Copy Cat / Restaurant

Ingredients:

                    === SAUERKRAUT ===
2                   bay leaves
1     tablespoon    whole juniper berries
1     tablespoon    whole caraway seeds
1     teaspoon      whole black peppercorns
1     teaspoon      whole coriander seeds
2                   whole cloves
2                   fresh thyme sprigs - (to 4)
1                   white onion
4     pounds        all-natural sauerkraut
6     cups          Riesling wine
                    === MUSTARD ===
1     cup           Colman's dry mustard
1     cup           water
                    Sherry vinegar
                    Honey
                    === STOCK
                    ASSEMBLY ===
1                   bay leaf
2                   whole cloves
1                   white onion
2     gallons       chicken stock
1     pound         whole smoked slab bacon
6     large         Yukon Gold potatoes
                    = (or 10 to 12 small Yukon Gold potatoes)
4                   viennoise sausages
4                   weisswurst sausages
4                   beer or garlic sausages
4                   Polish sausages
1     recipe        Sauerkraut
1     recipe        Mustard

Directions: one line for each direction. When saved the lines will be numbered.

For the Sauerkraut: Tie the bay leaves, juniper berries, caraway seeds, peppercorns, coriander seeds, cloves and thyme into a square of cheesecloth to make a sachet.
Heat a large skillet and add the onion slices. Cook on low heat until the onions are translucent but not caramelized, about 6 minutes.
Press out the water from the sauerkraut and add the sauerkraut to the onions. Add the wine and the sachet. Cover with parchment paper or a lid and simmer for 2 1/2 hours. Discard the sachet. (Makes 12 cups)
For the Mustard: Whisk together the dry mustard and water. Let stand for 15 minutes.
Place the mixture over a pot of simmering water and gently warm for about 1 minute (do not boil). Remove from heat and add the vinegar and honey to taste.
For the Stock, Sausages And Assembly: Secure the bay leaf on the onion with the 2 cloves. Put the stock and bacon in a very large stockpot, add the onion and bring to a boil. Reduce the temperature and simmer, skimming occasionally, until the bacon is very tender, about 2 hours.
Add the potatoes during the last part of the cooking and cook until tender. Remove the potatoes from the pot using a slotted spoon.
Add the heaviest sausages to the pot, then return the potatoes to the pot and add the remaining sausages. Bring the stock to a boil, then immediately reduce the heat to a low simmer and simmer the sausages for about 15 minutes.
To serve, remove the sausages, potatoes and bacon from the stock. Reserve the stock for another use. Place the hot sauerkraut and potatoes in the center of a serving plate. Lay the sausages over the top. Thinly slice the bacon and add to the platter. Serve with mustard.
This recipe yields 10 o 12 servings.
Each of 12 servings: 842 calories; 34 grams protein; 51 grams carbohydrates; 8 grams fiber; 52 grams fat; 18 grams saturated fat; 123 mg. cholesterol; 2,431 mg. sodium.
Comments: Simmer the sauerkraut and the bacon stock at the same time, then heat the sausages and assemble the presentation.

Nutrition Facts

Servings Per Recipe: 12

Amount Per Serving

Calories: 158

Calories from Fat 18.3%

Total Fat

Cholesterol

0mg

Sodium

5874mg

Carbohydrate

Dietary Fiber

Protein

Points 3

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 03-10-2004