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Braised Sauerkraut With Meat
(Choucroute Garnie)
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| What You Need: |
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4 pounds fresh sauerkraut
1½ pounds lean salt pork in 1 piece
2 quarts water
6 tablespoons lard
2½ cups finely chopped onions
1 cup 2-inch carrot chunks
1 teaspoon finely chopped garlic
1 large tart apple, peeled, cored and coarsely chopped
3 cups chicken stock, fresh or canned
2 cups dry white wine
½ teaspoon salt
Freshly ground black pepper
Bouquet garni made of 4 parsley sprigs, 1 bay leaf and 10 juniper berries, tied together in washed cheesecloth (or add ¼ cup gin to the casserole to substitute for the juniper berries)
1½ pounds uncooked plain or garlic pork sausage, fresh or smoked (French, Italian or Polish)
6 slices smoked baked ham cut ¼ inch thick
6 whole, peeled potatoes, boiled just before serving time
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| How To Cook: |
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1. Wash the sauerkraut in several changes of water to get rid of excess saltiness, then squeeze it vigorously to dry it. Blanch the salt pork by simmering it in 2 quarts of water for 15 minutes; drain and set aside.
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2. Preheat the oven to 325°F. In a heavy 4-quart flameproof casserole that has a cover, melt the lard over moderate heat. Add the onions, carrots and garlic, and cook, stirring frequently, for 10 minutes, or until they are soft but not brown. Stir in the chopped apple and cook for 2 or 3 minutes; then stir in the sauerkraut.
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3. Cover the casserole, reduce the heat as low as possible and braise the vegetables for 15 minutes. Then add the chicken srock, wine, and gin if it is being substituted for juniper berries. The srock should almost cover the sauerkraut; if it doesn't, add more stock.
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4. Season with salt and 4 or 5 grindings of pepper, and bury the bouquet garni in the sauerkraut. Bring the casserole to a boil on top of the stove; lay the salt pork on top. Cover the casserole tightly and place it on the middle shelf of the oven.
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5. After the sauerkraut has cooked for 3 hours, prick the sausage in 4 or 5 places and add it to the casserole. Cover and braise for another 30 minutes.
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6. Then spread the ham slices over the sauerkraut. Cover and braise for about 20 minutes longer, or until the ham is heated through. To serve, discard the bouquet garni, transfer the sauerkraut ro a deep, heated platter and mound the ham slices over it.
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7. Peel the sausage and cut it into 1-inch chunks; carve the salt pork into 1/8-inch slices. Arrange the sausage, salt pork and potatoes attractively around the sauerkraut.
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