Braised Sauerkraut (Choucroute Garni)
Ingredients
- 3 1/3 lb sauerkraut
- 3 carrots
- 2 onions
- 1 bouquet garni
- 1 muslin bag containing peppercorns juniper berries, coriander seeds and cloves
- 17 floz dry white wine
- 1.1 lb streaky bacon
- 10 1/2 oz bacon fat
- 1.1 lb garlic sausage
- 20 Frankfurter sausages
- 20 boiled potatoes
Instructions
- Place half the sauerkraut into a braising pan, add the whole vegetables, bouquet garni, bag of flavourings and streaky bacon then cover with the remainder of the sauerkraut.
- Add the wine, place the slices of bacon fat on top, cover with buttered greaseproof paper and a lid and braise in the oven at 180°C for 1 hour.
- Remove the streaky bacon and place the garlic sausage in with the sauerkraut. Continue to braise for another 1 hour.
- Poach the Frankfurter sausages in water for 5 minutes and drain.
- Serve the sauerkraut in an earthenware dish garnished with slices of the garlic sausage, carrots and bacon; the Frankfurter sausages and the boiled potatoes are served separately.
Calories: 1301 kcal
Carbohydrates: 73 g
Protein: 42 g
Fat: 90g
Saturated Fat: 31 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 2348 mg
Potassium: 2369 mg
Fiber: 13 g
Sugar: 7 g
Vitamin A: 2825 IU
Vitamin C: 93 mg
Calcium: 135 mg
Iron: 8 mg