Choucroute Garnie

Preparation info

  • Makes

    4

    Servings
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

The classic recipe for this sauerkraut extravaganza uses lots of sausage, bacon, and other fatty cuts of meat. We have cut the bacon down to one slice to keep the fat at a minimum but still retain the smoky flavor. For the meats we use a piece of lean pork tenderloin and smoked turkey. Some ethnic butchers sell excellent sauerkraut in bulk, right from the barrel. If you can’t get that, use sauerkraut that comes vacuum packed in plastic bags.

Ingredients

  • 1 strip bacon
  • 1 teaspoon vegetable oil
  • ½ large sweet onion, cut into ¼-inch vertical slices
  • 1 garlic clove, minced
  • pounds sauerkraut, rinsed thoroughly in cold water and drained well
  • 4 medium all-purpose potatoes, peeled and chopped (¼ inch)
  • 1 medium apple, quartered, peeled, cored, and chopped (¼ inch)
  • 1 cup apple cider
  • 4 juniper berries, bruised
  • 2 whole cloves
  • ½ bay leaf
  • ¼ teaspoon dried thyme
  • ½ pork tenderloin (about 6 ounces)
  • 1 piece fully cooked smoked turkey breast, at room temperature (about 12 ounces)
  • Finely chopped parsley

    Method

    • Cook the bacon in a heavy Dutch oven or other stovetop-to-oven pan, until crisp. Drain on a paper towel. Crumble bacon and set aside. Wipe the bacon fat from the pan with paper towels.
    • Heat the vegetable oil in the pan. Add the onion and sauté, stirring, just to coat with oil. Cover and cook over very low heat, stirring occasionally, until onion is wilted and golden, about 10 minutes. Stir in the garlic and sauté for 1 minute.
    • Heat the oven to 350°F.
    • Add the sauerkraut, potatoes, apple, apple cider, juniper berries, cloves, bay leaf, and thyme to the pan. Bring to a boil, cover, and simmer until the potatoes are tender, about 10 minutes. Push the sauerkraut mixture to the sides and place the pork in the center. Spoon some of the sauerkraut over the top. Sprinkle the bacon on top.
    • Cover and bake for 15 minutes. Add the turkey breast and cover it with sauerkraut. Cover and bake until the pork is done and the turkey is heated through, about 15 minutes longer.
    • To serve, spoon the sauerkraut mixture onto a large platter. Transfer the pork and turkey to a cutting board and slice ¼ inch thick. Arrange the pork, overlapping the slices, down one side of the sauerkraut; arrange the smoked turkey down the other side. Sprinkle with the parsley and serve hot.