Choucroute Garnie (Garnished Sauerkraut)
Published February 2, 1982
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
3 pounds sauerkraut
2 tablespoons lard or solid white shortening
1 ½ cups finely chopped onions
1 teaspoon finely minced garlic
6 smoked pork hocks, about 2 ½ pounds
½ cup dry white wine
1 ½ cups fresh or canned chicken broth
4 sprigs parsley
1 bay leaf
3 sprigs fresh thyme or ½ teaspoon dried
2 whole cloves
6 juniper berries, optional
1 tablespoon butter
1 pound finely ground pork
1 teaspoon finely crushed caraway seeds
¼ cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1 ½ pounds smoked pork butt or porkette
1 pound kielbasa (Polish sausages)
Nutritional analysis per serving (6 servings)
20 grams carbs; 255 milligrams cholesterol; 1026 calories; 31 grams monosaturated fat; 9 grams polyunsaturated fat; 26 grams saturated fat; 73 grams fat; 1 gram trans fat; 9 grams fiber; 2411 milligrams sodium; 68 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
- Step 2
Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
- Step 3
Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
- Step 4
Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
- Step 5
Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
- Step 6
Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
- Step 7
When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.
Private Notes
Comments
Used a ham hock (approx 2 lb). Cooked first in water for 1 1/2 hr. Used german wieners for one meat (check it out!). Porkette seems to be something only New Yorkers can get or, perhaps, would eat? Cooked the main dish with the sauerkraut for 1/ 1/2 hours not 30 minutes with the cooked ham hock. See Bourdain for reference. Absolutely delicious. Note for Canadians. Ham hock is the rear pig leg, I think, much bigger than a pork hock, which is the front leg.
I made this ever Christmas day for my family.
But I always added the pork meatballs which is part of the original recipe by Mr. Franey