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Classic Choucroute
2013-08-06
https://www.metro.ca/userfiles/image/recipes/choucroute-classique-5266.jpg
PT1H00M
PT4H30M
PT5H30M
Preheat oven to 300°F (150°C).In a large metal Dutch oven, put half of the onions, apples and garlic. Cover with half of the sauerkraut and add slab bacon.Sprinkle pepper, juniper berries and caraway seeds over top.Add remaining onions, apples and garlic and cover with remaining sauerkraut.Add wine. Cover and bake for 2 h30.Heat oil in a large skillet over medium-high heat and brown pork roast on all sides.Add browned roast to the choucroute. Cover and bake for another hour.Preheat the grill to high and brown (do not cook) sausages.Lay sausages on top of choucroute. Cover and bake 1 hour more or until sausages are tender.Remove pork roast and bacon, and slice.Mound choucroute in the centre of a big serving platter. Arrange sausages, potatoes and sliced pork and bacon around the rim.
8
Chef Ian Perreault
2
9
5
1
3 large onions, sliced
3 golden delicious apples, cored and sliced
4 garlic cloves
6 cups (1 1/2 L) sauerkraut, rinsed and drained
1/2 lb (225 g) slab bacon
1 Tbsp. (15 mL) coarse ground black pepper
20 juniper berries
1 tsp. (5 mL) caraway seeds
1 cup (250 mL) dry white wine or chicken broth
1 Tbsp. (15 mL) vegetable oil
1 boneless pork loin roast, fat trimmed away (approx. 2 lb/1 kg)
4 fresh pork sausages
4 fresh veal sausages
16 small new potatoes, cooked with the peel on
Classic Choucroute
-
![]()
Lactose-free
8
servings
1:00
Preparation
4:30
COOKING
5:30
TOTAL TIME
Ingredients
-
3
large onions, sliced
-
3
golden delicious apples, cored and sliced
-
4
garlic cloves
-
6 cups
(1 1/2 L)sauerkraut, rinsed and drained
-
1/2 lb
(225 g)slab bacon
-
1 Tbsp.
(15 mL)coarse ground black pepper
-
20
juniper berries
-
1 tsp.
(5 mL)caraway seeds
-
1 cup
(250 mL)dry white wine or chicken broth
-
1 Tbsp.
(15 mL)vegetable oil
-
1
boneless pork loin roast, fat trimmed away (approx. 2 lb/1 kg)
-
4
fresh pork sausages
-
4
fresh veal sausages
-
16
small new potatoes, cooked with the peel on
Preparation
Preheat oven to 300°F (150°C).
In a large metal Dutch oven, put half of the onions, apples and garlic. Cover with half of the sauerkraut and add slab bacon.
Sprinkle pepper, juniper berries and caraway seeds over top.
Add remaining onions, apples and garlic and cover with remaining sauerkraut.
Add wine. Cover and bake for 2 h30.
Heat oil in a large skillet over medium-high heat and brown pork roast on all sides.
Add browned roast to the choucroute. Cover and bake for another hour.
Preheat the grill to high and brown (do not cook) sausages.
Lay sausages on top of choucroute. Cover and bake 1 hour more or until sausages are tender.
Remove pork roast and bacon, and slice.
Mound choucroute in the centre of a big serving platter. Arrange sausages, potatoes and sliced pork and bacon around the rim.
Source :
Chef Ian Perreault
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
