Choucroute Garnie

Choucroute Garnie

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Wish to cook a delicious French meal for that special someone? With this Choucroute Garnie recipe, that special someone will have you asking for more! What makes this recipe so tasty? The sausages and bacon–and who doesn’t love bacon? Make that special someone fall in love with your French cuisine using this Choucroute Garnie recipe.

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Time needed

15-20 min preparation + 10-15 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 4 Yukon gold potatoes, peeled and quartered
  • 2 tablespoon of lard
  • 1 small onion, thinly sliced
  • 1 clove of garlic, thinly sliced
  • ¾ cup of white wine
  • 1 ¼ lbs. of Sauerkraut, drained and squeezed of excess liquid
  • 6 oz. of Kielbasa sausage
  • 2 slices of Canadian bacon
  • 2 cooked Pork sausages
  • Parsley, for garnish

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Directions

Using a large pot, add 3 ½ cups of water to boil the potatoes over medium high heat. Bring the potatoes to a boil until they are fork tender. Drain the water and keep the potatoes warm.
Using a separate pan over medium heat, add the lard and cook the onions and garlic. Be sure to stir constantly until both the onions are garlic are softened. Add the white wine to the onions and garlic and cook until the wine is reduced by half.
Lower the heat to medium-low and add the sauerkraut and kielbasa into the mixture. Make sure to give it a good stir. Partially cover the mixture and occasionally stir every 10 minutes for 30 minutes.
Using a large skillet, begin to the bacon until it is nice and crispy. Place the bacon to a paper-towel lined plate to drain the excess oil.
Remove a good amount of bacon fat from the skillet and begin to cook the sausages over medium heat. Cook the sausages for 5 minutes or until they are browned all over. Transfer the sausages to a cutting board, and cut each in half.
Transfer the cut sausages to the sauerkraut mixture and cook for 10 minutes. Remove the meat from the sauerkraut mixture and set it aside.
On a serving plate, place the kielbasa, sausages, potatoes and bacon on top of the sauerkraut.
Bon Appetit!


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