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Choucroute Garnie

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Ingredients
  Canned sauerkraut 3 1⁄2 Pound (Two 1 Pound And 12 Ounce Cans)
  Onion 1 Large
  Carrots 2
  Sweet apple 1 Large
  Butter 1 Tablespoon
  Peppercorns 10
  Juniper berries 6
  Thin sliced smoked ham/Proscuitto / polish-type 8 Ounce
  Bay leaf 1
  Consomme 1 Can (10 oz)
  Beer 1 Cup (16 tbs)
  Knockwurst 1
  Polish sausage 1
  Potatoes 4
  Salt To Taste
Directions

Wash sauerkraut well in several changes of water.
Drain, pressing to remove water.
Chop onion fine.
Slice carrots crosswise.
Pare, core and slice the apple.
Rub bottom of casserole with butter.
Spread a layer of half of sauerkraut on bottom.
Sprinkle over it half of onion, carrots, apple, peppercorns and juniper berries.
Cover with half of ham.
Add bay leaf, the remaining sauerkraut and apple, onions, carrots and the remaining ham slices.
Dot well with butter.
Pour consomme and beer over all.
Cover casserole tightly.
Place in 350° oven for about 3 1/2-4 hours.
Add knockwurst, Polish sausage and potatoes for the last hour of cooking only.
Count 1 knockwurst, 1/2 Polish sausage and 1 potato per person.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Servings: 
22

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