Name: Crauti con Speck e Canederli (Choucroute Garnie)
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 ml water; 1 tbsp finely chopped flat-leaf parsley; 100 ml apple juice; 100 g good salami, finely cubed (optional); freshly grated nutmeg; 350 g stale bread, crusts removed, cut into small cubes; 6 black peppercorns; olive oil, for frying (optional); 1½ tsp caraway seeds; 200 g smoked pork cutlets or 4 slices of pork loin; 1 kg sauerkraut (from a jar); 4 little Blutwurst (black pudding), (optional); 200 ml milk; 1 tbsp finely chopped marjoram; 4 eggs, beaten; 160 g smoked pork belly; salt and pepper; 4-6 tbsp plain flour, plus extra for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This rather elaborate preparation, also called Schlachter Platte mit Knödeln, is a great winter dish for ravenous appetites. Originally from Austria and Germany, the Schlachter Platte is made with fresh black pudding and smoked pork products. It is also eaten in Alsace and the French call it choucroute garnie, not surprisingly as sauerkraut is the main ingredient. If prepared properly it is a delight and for me it is a wonderful dish to enjoy in northern Italy.”