Choucroute Garnie
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3 lb sauerkraut, rinsed and drained well
½ lb bacon, chopped
2 tbsp butter
½ cup carrots, thinly sliced
1 cup onions, chopped
1/2 tbsp parsley, dried
1 bay leaf
6 peppercorns, black
10 juniper berries
10.5 oz beef boullion
¾ cup water
1 cup dry white wine
½ cup gin
Smoked pork chops and German sausages
1 jar Muirhead Horseradish Mustard
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Preheat oven to 325° F. Saute bacon. Drain off and reserve bacon fat. Saute carrots and onions in bacon fat and butter. Add sauerkraut and bacon pieces. Make a bouquet garnie (bundle of spices) of parsley, bay leaf, peppercorns, and juniper berries using cheese cloth and twine. Tuck bouquet garnie into the sauerkraut mixture. Add liquids to the mixture and bring to a simmer. Place mixture in either an oven proof casserole (covered with foil) or cast iron pot with lid. Bake at 325° F for 2.5 hours. Serve with baunwurst, bratwurst, smoked porkchops, and Muirhead Horseradish Mustard. Serves 6.
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| Muirhead – 2010 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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