* Exported from MasterCook Mac *
Savory Choucroute
Recipe By : Delicious Decisions/
[email protected]
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Amount Measure Ingredient -- Preparation Method
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2 lb Sauerkraut -- plastic bag not can
1/2 lb Slab bacon
4 tb Unsalted butter
3/4 c Carrot -- julienned
1 1/2 c Onion -- sliced
5 Parsley sprigs
7 Peppercorns
2 Bay leaf
1/2 c Gin
1 c Dry white wine
1 c Chicken stock -- defatted
2 c Beef stock -- or more if needed
1 lb Knockwurst
1 lb Bratwurst
Salt -- to taste
Pour off brine from sauerkraut and rinse. Drain and repeat. Squeeze
out all water. Cut bacon into pieces and cook in one cup water,
simmering about 10 minutes. Drain. Melt butter in a three-quart,
non-aluminum casserole over medium heat. Add bacon, carrots, and
onions and cook slowly for 10 minutes. Mix in sauerkraut and cook an
additional 10 minutes. Add parsley, peppercorns, bay leaves, gin,
wine, and stock. Mix well and add salt.
Preheat oven to 300 F. Butter a piece of waxed paper large enough to
cover kraut. Place buttered side down in pan and press. Bring to a
simmer, cover, and bake in the oven 4 1/2 hours.
Prick sausages and brown lightly in a skillet. Remove cover and waxed
paper from casserole and add sausages to kraut (without rendered
fat). Continue oven cooking for another 30 minutes or until liquid is
absorbed.
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Per serving: 831 Calories; 51 g Fat (57% calories from fat);
37 g Protein; 47 g Carbs; 102 mg Cholesterol; 3755 mg Sodium
Notes: Choucroute tastes best if prepared a day ahead and reheated
before serving.
