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Choucroute Garnie's picture
  Canned sauerkraut 27 Ounce (Two Cans 1 Pound 11 Ounces Each)
  Pork hocks 6
  Dry white wine 2 Cup (32 tbs)
  Bay leaf 1
  Whole cloves 6
  Onion 1 Medium
  Knockwurst 1 1⁄2 Pound
  Red apple 1 , quartered, cored and sliced
  New potatoes 12

1. Soak sauerkraut 5 minutes in cold water in a large bowl; drain well.
2. Place pork hocks in a Dutch oven or large, flameproof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Bring to boiling; reduce heat; cover. Simmer very slowly for 1 1/2 hours, tossing with a fork once or twice, or until pork hocks are almost tender.
3. Score knockwurst with a sharp knife; place on sauerkraut; simmer for about 20 minutes longer. Add apple slices, pushing them down into sauerkraut; cook 10 minutes longer.
4. Scrub potatoes well; cook in boiling salted water to cover in a medium-size saucepan 20 minutes, or until done.
5. Arrange choucroute with potatoes on a large deep platter. Serve with whole-wheat bread and mustard, if you wish.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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