This is a simplified version of my recipe for choucroute
garni. Choucroute garni is a meal in itself; this recipe is intended as an
accompaniment for other food, such as Kassler. The quantities are also considerably
smaller, and I've modified some of the proportions. They may find their way back into
the choucroute recipe, but not until next time I make it.
| quantity |
|
ingredient |
|
step |
| 50 g |
|
onions, chopped |
|
1 |
| 50 g |
|
fat smoked pork belly (“Bauchspeck”) |
|
1 |
| 20 g |
|
pork or goose fat |
|
1 |
|
|
| 10 g |
|
garlic, crushed |
|
2 |
|
|
| 500 g |
|
fresh sauerkraut |
|
3 |
| 50 ml |
|
white wine |
|
3 |
| 15 ml |
|
water, mixed with wine |
|
3 |
| 0.25 g |
|
fresh thyme |
|
3 |
| 1.5 g |
|
caraway seed |
|
3 |
| 0.25 g |
|
bay leaf (about 1) |
|
3 |
| 2.5 g |
|
juniper |
|
3 |
| 0.1 g |
|
cloves (1-2 pieces) |
|
3 |
|
|
Procedure
Start 1½ hours before serving.
-
Chop the onions and pork into cubes of about 3-4 mm. Fry gently in the fat until the
onion is translucent.
-
Finely chop or press the garlic and add about a minute or two before the onions are
ready.
-
Crush the juniper with the side of a large knife blade. Add the remaining ingredients,
mix well and bring to the boil. Warm gently on the lowest heat for about an hour. At
the end the sauerkraut should be lightly and uniformly browned. It should be moist, but
there should be no excess liquid.
