Subliminal Retreat~

Feel like taking a break from Asian cooking. My taste buds are craving for Western and European flavor~

According to Wiki:
" for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsatian Sürkrüt, c.f. German Sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.

Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France."

The recipe I'm posting is adapted from the show <ahref="http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8991">Fresh with Anna Olson</a><br />

This dish is simply delicious for meat lovers!



Servings: 3

1 Tbsps unsalted butter
5-6 mixed sausages (I used all German 'wurst', including Bratwurst, Smoked Garlic Bratwurst,and Oktoberfest), cut into pieces
Some smoked pork chops ( I used cooked glazed Canadian black bacon)
1 onions, diced
1.5 pounds sauerkraut, rinsed and drained (I used one 28oz. bottle)
1 cup white wine
1 cup apple cider
1/4 tsp ground allspice
1/2 tsp caraway seed
coarse salt and ground black pepper

1. Preheat oven to 350 F (180 C). Melt butter in a pan over medium heat and sauté meats until brown. Remove meats, add onion and cook until translucent, about 5 minutes. (I didn't cook my bacon since it's already good to eat~ but normally you should sauté sausages and the pork chops)
2. Add remaining ingredients and bring up to a simmer. Transfer sauerkraut to a baking dish and arrange meats on top.
3. Choucroute can be chilled until ready to serve at this point, and then baked for 35 to 40 minutes, until bubbling. To hold while entertaining, reduce oven temperature to 200 F (95 C) and cover loosely with foil.
4. Serve choucroute with a variety of mustards, sour cream and a side of buttered, boiled potatoes.



A plateful of chourcroute garnie served with 3 types of mustard (above from left: Kozlik's all natural mustard, Maillr's white wine, and old style), and mash potato with sour cream.

*We each ate much more than what's shown in the picture of the first plate.
It's too good to resist~ LOL