Comfort food never goes out of style, especially in the colder months. However, sometimes it’s nice to venture beyond classics like tomato soup and mac and cheese in favor of something equally cozy and delicious. And that’s where choucroute garnie enters the picture. Stemming from the German-influenced region of Alsace, France, this dish cooks down sauerkraut with sausage, pork, potatoes, and other delicious accoutrements. With these instructions from notable Hudson Valley Chef Waldy Malouf, the satisfying French supper can be prepared at home.
2 ½ pounds sauerkraut
8 pieces slab bacon, thick 2” slices
2 cups finely sliced onions
1 large clove garlic, minced
1 tart apple, peeled, cored and chopped
2 cups chicken stock
2 cups white wine (preferably Riesling)
1 bottle of beer (12oz)
1 smoked ham hock
4 bone in pork chops
8 pieces (3”) garlic sausage or white veal sausage
8 pieces (3”) knockwurst or bratwurst
1 bay leaf
2 teaspoons caraway seeds
Salt and pepper
6 medium-size red skin potatoes, quartered
Heat oven to 325 degrees.
Drain sauerkraut, reserving juice.
In a large casserole, sauté bacon over medium heat until almost crisp. Remove leaving fat in casserole. Add onions and sauté until soft. Add garlic and apple and cook, stirring, several minutes. Add sauerkraut and add stock, wine and beer and half of the sauerkraut juice. Bring to a simmer. Place all the meat in the casserole, cover the meat with sauerkraut.
Add bay leaf and caraway seeds. Season to taste with salt and pepper. It should be wet, if not add some juice and/or chicken stock. Cover and bake 2 hours. Add potatoes to casserole, cover and bake 1 hour.
Serve choucroute directly from casserole, or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustards.