Recipe: Yummy Choucroute garnie

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Choucroute garnie. Choucroute garnie (French for dressed sauerkraut) is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish. Families in Alsace generally eat choucroute garnie during the wintertime, because it's such a hearty, filling dish.; Jacques Pépin has adapted the rec.

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Serve choucroute directly from casserole, placing potatoes on top first. You can cook Choucroute garnie using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Choucroute garnie

  1. It’s 600 g of choucroute cuite.
  2. It’s 4 of saucisses de Strasbourg.
  3. It’s 2 of morceau de poitrine ½ sel.
  4. It’s 4 of tranches de jambon.
  5. It’s 8 of petites pommes de terre.
  6. You need 25 cl of vin blanc.
  7. It’s 20 cl of d'eau.

Or spread sauerkraut on a platter, and top with meats and potatoes. Choucroute Garnie is a hearty Alsatian dish that's loaded with cured pork, sausages and of course Choucroute (Sauerkraut), the perfect way to warm up on a cold winter day. This hearty one-pot dish from the Alsace region of France is made with sauerkraut (choucroute in French) and German sausage. Choucroute Garnie is a typical winter dish coming from the French Alsace region.

Choucroute garnie step by step

  1. Dans un grand fait tout, disposez la choucroute et la poitrine coupée en morceaux. Arrosez avec le vin blanc et l'eau – Laissez mijoter à feu très doux pendant 30 min..
  2. Pendant ce temps, faites cuire les pommes de terre à la vapeur. Ajoutez ensuite dans le fait tout, les saucisses de Strasbourg et le jambon, laissez mijoter encore 15 min..
  3. Servez avec un verre de vin blanc ou une bonne bière.
  4. Retrouvez toutes mes recettes de plats régionaux sur le blog : https://www.lespetitsplatsduprince.com.

At its base is the The ultimate version of the dish, called choucroute royale is served with added calf or pork liver. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German ancestry. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, frankfurters. A typical choucroute garnie Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsacian Sürkrüt, c.f. Choucroute Garnie – a wonderful blend of German – French cooking from the region of Alsace Lorraine – France.

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