Choucroute garnie

karadekoolaid said:
One recipe I looked at had pork shoulder and piles of different sausages. Another had pork shoulder, sausages, smoked bacon and pork ribs. Paul Bocuse´ recipe used pork shoulder and pork belly, plus the sausages. Interesting.
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Staib’s recipe uses pork knuckles, knockwurst, bratwurst, blood sausage, liver sausage, and smoked pork chops.

Get in the pot, Porky! 🐷
 
badjak said:
Hope you are not talking about your dog :hyper:
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Nah. Mr Porky is mine:
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Have had it (in Alsace!) quite a few times....its very popular in traditional restaurants there, and delis and supermarkets sell ready-made versions (which aren't too bad really, if you get a quality one).

Choucroute does taste slightly different to sauerkraut (maybe a bit sweeter?) but they're pretty similar. Definitely no mashed potatoes though! The Alsacian Choucroute Garnie is basically meat, choucroute and peeled boiled new potatoes with parsley.

This is the 5 meat version (with one of the potatoes already eaten). They also have a 7 meat version, and a "Royale", which is doused at the table with Alsacian Crémant (and is a total waste of good wine!).

I might have a recipe for it in one of my cookbooks....I'll check

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Morning Glory said:
Having looked at various photos of the dish on line and also MrsDangermouse's above. I reckon (knowing your usual type of cooking) this is actually a very meat-centric dish for you to be making TastyReuben!
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I’ve made versions of this many times and grew up on it…just never called it by that name.
 
karadekoolaid said:
Probably because you don't speak French, that's all.
:laugh: :laugh: :laugh:
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All those European names…they tended to fall overboard on the trip over, so we had to make up our own - the Atlantic is full of ‘em.

Every now and then, one will wash up and we’ll dry it off and use it…maybe…
 
Morning Glory said:
I meant to say @karadekoolaid (not @TastyReuben) in relation to meatcentric.
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You're dead right, Morning Glory
No way would I ever eat all that dead pig :hyper: :hyper: but I'm partial to a good sausage, a slice or two of ham, and bacon - from time to time.
I'd cook it , though - and that's why I posted the question. A neighbour asked me.
When I got back to him (and this will raise a wry smile), he was only interested in the choucroute/sauerkraut. Probiotics, fermented cabbage, etc, etc. The only sauerkraut I found here in Venezuela is from a company which commercialises gherkins, pickles, sauerkraut; and yes, they're of German origin.
 
MrsDangermouse said:
Apologies for not writing this out in full - I'm just starting a new job so don't have a lot of spare time right now!

These are from a book called Frontières: A chef’s celebration of French cooking - its a great book with recipes from the various border regions France.

Firstly the Choucroute:
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Then the Choucroute Garnie:

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Really kind of you to go to the trouble of finding that and posting it.
Thing is I suspect the pics will be removed to avoid copyright infringement.

As it sounds like it’s the genuine article and exactly what KKD is after I’ve written it below in a different way so your good work and authentic sounding recipe from someone who clearly knows what they’re talking about isn’t lost!
Also rather selfishly if KKD uses it I’ll get to hear how it turns out 😂
 
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badjak said:
Fill it with brine, same percentage as you use for the kraut
Now if it accidentally leaks, there is no issue as you won't dilute the brine
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That's correct. I even mention that in my recipe referenced earlier in this thread.
 
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