Choucroute Royale (Braised Sauerkraut)
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
45
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Sauerkraut450 g
Bacon (chunk of)1 cup
Carrot (thinly sliced)1.5 cup
Onion (sliced)4 sprigs
Parsley1
Bay Leaf1 cup
Sparkling Wine3 cups
Chicken Stock1
Ham1
Sausage1
DuckDirections:
1
Drain the sauerkraut and soak in cold water for 15 to 20 minutes
2
Taking it by small handfuls, squeeze out as much water as you can
3
Pick it apart to separate the strands
4
Remove the rind and slice the bacon into 1/2 inch cubes about 2 inches long
5
Simmer it in 1 quart of water for 10 minutes and drain
6
Preheat oven to 325 degrees
7
Cook bacon, carrots, and onions in butter slowly in the covered casserole for 10 minutes without browning
8
Stir in the sauerkraut and when itis well covered with the fat and vegetables, cover and cook slowly for 10 minutes more
9
Bury the herbs and spices in the saurkraut
10
Pour in the wine, and enough stock to just cover the sauerkraut
11
Season lightly with salt and pepper
12
Bring to a simmer on top of the stove
13
Lay a buttered round of wax paper on top of sauerkraut
14
Cover and set in the middle of preheated oven
15
Simmer slowly for 3 1/2 hours
16
Brown assorted meats in skillet
17
Bury them in the casserole while the sauerkraut is still braising
18
Continue to simmer in oven for another 1 1/2hours
19
(5 hours total)