Le Choucroute Du Baron
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1810 g
Raw6 tbsps
Goose Fat1 large
Onion (chopped)1
Salt750 ml
White Wine (each medium-dry)2270 g
Potatoes (waxy)1 cup
Gin (schnapps or)Directions:
1
Drain and rinse with sauerkraut with cold water, then leave it to drain in a colander
2
Melt 4 tablespoons of the fat in a large flameproof casserole
3
Add the onions and saute them over low heat, stirring occasionally, until tender, 7 to 10 minutes
4
Spread half of the sauerkraut over the onions, first squeezing it in your fists to extract all the water
5
Set the apple, both kinds of bacon, the smoked sausages, and smoked pork loin to top
6
Sprinkle with juniper berries and add seasoning, mainly pepper
7
Cover the meat with the rest of the sauerkraut, squeezing it dry also, and pour over the wine
8
Cut a piece of parchment paper to fit inside the casserole and press it directly on top of the sauerkraut
9
Cover and simmer on top of the stove until the sauerkraut is tender, 1 1/2 to 2 hours
10
About halfway through cooking, pour over the schnapps
11
Half an hour before the sauerkraut is cooked, put the potatoes in a pan of cold salted water, cover and bring them to a boil
12
Simmer until tender when pierced with a knife, 15 to 20 minutes
13
Drain and keep them warm, peeling them just before serving
14
Heat 1 tablespoon fat in a frying pan and cook the cured pork chops until well done, 5 to 7 minutes on each side
15
Add them to the casserole 15 minutes before the sauerkraut is cooked
16
Warm the frankfurters in very hot water until heated through, about 1 minute
17
Leave them in the water to keep warm, draining them just before serving
18
To serve, taste the sauerkraut and adjust the seasoning
19
Lift out both kinds of bacon and the pork loin and carve them in generous slices
20
Drain the sauerkraut well and pile it on a large heated platter
21
Arrange the meats and sausages on top, with the potatoes around the edge
22
Pass mustard at the table