Timbered Houses, Eguisheim, Haut Rhin, Alsace, France, Europe
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La Belle Cuisine - More Main Dish Recipes

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Emeril's Favorite Choucroute Casserole



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Choucroute Garni Meal of Sauerkraut: Kielbasa, Veal Sausage, Knackwurst, Pork Butt and Bratwurst
Choucroute Garni Meal of Sauerkraut:
Kielbasa, Veal Sausage, Knackwurst, Pork Butt and Bratwurst
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Dominis, John
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La Belle Cuisine


Emeril's Favorite Choucroute Casserole

Recipe Courtesy Emeril Lagasse
Food Network, Essence of Emeril

Cook Time: 3 hr 0 min
Level: Easy
Yield: 8 to 10 servings

2 pounds fresh sauerkraut [or
best-quality purchased sauerkraut]
4 tablespoons butter or duck, chicken,
or goose fat
1/4 pound pancetta or bacon, large diced
3 yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 teaspoons black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer,
such as Abita Amber
1 pound garlic sausage, kielbasa,
or knockwurst
1 pound bratwurst or veal sausage
1 1/2 pounds small red new potatoes, well
scrubbed and halved, if large
Creole, whole grain, or Dijon mustard for serving

Preheat the oven to 325 degrees F.
Place the sauerkraut in a colander and rinse briefly to remove some of
the salt from the brine: don't rinse it too much, or you will lose a lot of
the flavor. (Alternately, if sauerkraut is not excessively salty, use as is.)
Press to release most of the excess liquid and set aside.
In a large non-reactive skillet, melt 3 tablespoons of the butter over
medium-low heat and add the bacon. Cook for 5 minutes, not allowing
the bacon to brown. Add the onions and continue to cook until they
are soft but not browned, about 8 to10 minutes. Transfer bacon-onion
mixture to a 3 1/2 or 4 quart non-reactive ovenproof casserole or Dutch
oven. Add the drained sauerkraut and toss to combine. Using a small
piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish.
Add the ham hocks, chicken stock, and beer and stir to combine. Cover
the pot and bake for 2 hours, undisturbed.
While the sauerkraut is baking, melt the remaining tablespoon of butter
in a large skillet over high heat and brown the sausages on both sides.
Set aside.
When the sauerkraut and hocks have baked for 2 hours and the hocks
are tender, remove the casserole from the oven. Place the potatoes on
top of the sauerkraut. If the liquid has evaporated to below 2/3 full level,
add a bit more water to the casserole at this time. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes
are tender.
Remove the casserole from the oven again and place the browned
sausages on top of the sauerkraut mixture, cover, and return to the oven
until the sausages are heated through and the potatoes are tender, about
15 more minutes. Remove the bouquet garni and serve immediately,
with each person receiving some of each of the sausages, part of a hock,
potatoes and sauerkraut. Pass the mustard at the table as a condiment.

Featured Archive Recipes:
Choucroute with Smothered Cabbage
and Spätzle (Emeril)

Drunken Pork Shoulder with
Cabbage and Pears

Fresh Ham with Sauerkraut
Gigi's Choucroute
Gigi's Favorite Ribs and Sauerkraut
Mammy's Pork Shoulder with
Tomatoes and Sauerkraut

Schlachttopf mit Sauerkraut
Smoked Pork Chops Baked with
Juniper-Apple Sauerkraut


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