Alsatian Choucroute Garni

Name: Alsatian Choucroute Garni
Yield: Serves 6
Cuisine: German
Ingredients: Bratwurst: a fat, pinkish-gray pork sausage; Bratwurst: a fat, pinkish-gray pork sausage; Bratwurst: a fat, pinkish-gray pork sausage; Weisswurst, a small white veal and pork sausage; Knockwurst: fat frankfurters (never so in Alsace, but an acceptable substitute); Knockwurst: fat frankfurters (never so in Alsace, but an acceptable substitute); Kassler Ripchen: salted (and sometimes smoked) pork loin, cut in chops (it is sold precooked); Kassler Ripchen: salted (and sometimes smoked) pork loin, cut in chops (it is sold precooked); Loin of pork, roasted, carved in chops, and placed in a circle around the choucroute; Frankfurters: good ones, and for size contrast, cocktail franks, boiled; Frankfurters: good ones, and for size contrast, cocktail franks, boiled; Knockwurst: fat frankfurters (never so in Alsace, but an acceptable substitute); Small Boston butt picnic ham, simmered 30 minutes to the pound and sliced thinly to decorate the choucroute; Small Boston butt picnic ham, simmered 30 minutes to the pound and sliced thinly to decorate the choucroute; Loin of pork, roasted, carved in chops, and placed in a circle around the choucroute; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 2 cups dry white wine; freshly ground black pepper; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 1 bouquet garni: 2 cloves garlic, mashed, 1 bay leaf, 10 juniper berries, mashed (or ¼ cup gin), sprig of parsley, pinch of dried thyme, tied in a cheesecloth bag; 1 garlic sausage (a Landjäger, smoked Hungarian paprika sausage, garlic salami, or any hard, garlicky, well-smoked sausage that won’t disintegrate); 1 garlic sausage (a Landjäger, smoked Hungarian paprika sausage, garlic salami, or any hard, garlicky, well-smoked sausage that won’t disintegrate); 1 garlic sausage (a Landjäger, smoked Hungarian paprika sausage, garlic salami, or any hard, garlicky, well-smoked sausage that won’t disintegrate); 1 garlic sausage (a Landjäger, smoked Hungarian paprika sausage, garlic salami, or any hard, garlicky, well-smoked sausage that won’t disintegrate); Weisswurst, a small white veal and pork sausage; Weisswurst, a small white veal and pork sausage; 1 garlic sausage (a Landjäger, smoked Hungarian paprika sausage, garlic salami, or any hard, garlicky, well-smoked sausage that won’t disintegrate)

Preparation info

Serves
6

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Alsace is a province of rich farms, fields of hops, vineyards, crotchety political autonomists, and a culture spread-eagled between French and German. Choucroute Garni, the regional specialty (not counting pâté de foie gras), expresses this. It may start out as pickled cabbage but it doesn’t end up just sauerkraut. Never a sauerkraut fancier (in the South no one had the vaguest notion of what to do with it), I was smitten with choucroute and it has become one of my favorite di

Ingredients

Europe
France
Germany
Side dish
Mediterranean

Ingredients

Method