Name: Choucroute a la Royale
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 kg (2 lbs) sauerkraut; 6 fresh, continental, pork sausages; 1 teaspoon fresh thyme leaves; 1 bay leaf; 2 onions, halved; 4 cups (1 litre/1¾ imp. pints) chicken stock or water; 6 juniper berries, crushed; 2 bay leaves; 500 g (1 lb) smoked loin of pork; 1 teaspoon black pepper; ⅘ cup (200 g/6½ oz) sliced onion; 2 thyme sprigs; 3 ham hocks, sawn in rounds; 10 garlic cloves, crushed; 2 carrots, halved; 3 cups (750 mL/24 fl oz) white wine; 3 garlic cloves, crushed; 2 tablespoons goose fat; 12 peppercorns; 6 knackwurst; 3 peeled apples, finely sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The great deli winter dish. To make your own sauerkraut (choucroute), season 1 kg (2 lbs) salt with 60 g (2 oz) juniper berries. Put 10 kg (20 lbs) finely sliced tender leaves of cabbage in layers in a large crock. Season the layers with the salt and juniper berries. Finish by covering with whole cabbage leaves and a clean cloth. Press with a round of wood the same size as the interior of the crock with a weight on top. The sauerkraut will be ready in 3 weeks.