Choucroute
CATEGORIES
INGREDIENTS
  • Cooking Time: 45 - 60 minuets
  • Servings: 6 Servings, 4 oz sauerkraut, 1/2 sausage, and 4 oz of pork
  • Preparation Time: 15 - 25 minuets
  • 120 g Bacon, medium dice
  • 180 g Onions, medium dice
  • 22.5 g Garlic, chopped fine
  • 120 g Granny Smith Apples, medium dice
  • .7 kg Sauerkraut
  • 60 mL Dry White Wine
  • 60 mL White Wine Vinegar
  • 240 mL Chicken Stock
  • Sachet:
  • 3 Juniper Berries
  • 1.5 Bay Leaves
  • 1 Cloves
  • 2.5 Caraway Seed
  • 2 lb. Boneless Pork Butt
  • 480 g Smoked pork Loin
  • .7kg Red Potatoes
  • 6 Links Bratwurst
  • Salt and pepper (to taste)
DIRECTIONS
  1. 1) Render the bacon
  2. 2) Sauté the onions, garlic, and apples in the bacon fat without browning
  3. 3) Once browned, transfer all parts from the pan into a pressure cooker.
  4. 4) Rinse the sauerkraut and squeeze out the liquid. Add the sauerkraut to the pan
  5. 5) Stir in the wine, vinegar, stock and sachet
  6. 6) Place the pork butt on the sauerkraut. Place on lid and set timer for 30 mins.
  7. 7) Add the smoke pork loin and potatoes and cook for an additional 15 minuets. If the sauerkraut is dry, add more stock.
  8. 8) Add the bratwurst and set timer for an additional 15 minuets until all meats are tender and the potatoes are done. Remove and discard the sachet and season with salt and pepper.
  9. 9) Carve meats into individual portions and serve!
RECIPE BACKSTORY
Choucroute is a old-fashioned French style dinner that presents a vinegary and meaty flavor. It's contrasting textures and flavors give a great presentation to any dinner.