Choucroute Garni Recipe

Summary

Preparation Time20 MinCooking Time2 Hr 20 Min
Ready In2 Hr 40 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Canned sauerkraut3 1⁄3 Pound (2 Cans, 1 Pound, 11 Ounce Each)
 Ham hocks3 Pound (6 Pieces)
 Dry white wine2 Cup (32 tbs)
 Bay leaf1
 Whole cloves6
 Onion1 Medium, peeled
 Knockwurst1 1⁄2 Pound
 Red apple1 , quartered, cored and sliced
 Red apple1 , quartered, cored, and sliced
 New potatoes1 1⁄4 Pound (Use 12 In Number)

Nutrition Facts

Serving size

Calories 1132 Calories from Fat 719

% Daily Value*

Total Fat 80 g122.9%

Saturated Fat 25.7 g128.5%

Trans Fat 0 g

Cholesterol 178.1 mg

Sodium 3227.1 mg134.5%

Total Carbohydrates 44 g14.5%

Dietary Fiber 10.1 g40.5%

Sugars 11.4 g

Protein 50 g100.4%

Vitamin A 1.4% Vitamin C 79.5%

Calcium 12.2% Iron 27.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large bowl allow sauerkraut to soak for 5 minutes. Then drain well.
MAKING
2. In a large heat proof casserole or dutch oven place the ham hocks, adding the drained sauerkraut, wine and bay leaf.
3. Press cloves into onion and furthermore press onion down into sauerkraut.
4. Heat to boiling point then reduce the heat . Cover and simmer very slowly 1 1/2 hours, tossing with a fork once or twice, or until ham hocks are almost tender.
5. Score knockwurst with a sharp knife; place on sauerkraut; simmer 20 minutes longer.
6. Add apple slices, pushing them down into sauerkraut and cook 10 minutes longer.
7. To prepare the potatoes, place in a medium size sauce pan, cook and cover for 20 minutes. Insert knife to see if the interiors are soft.
8. On a large deep platter arrange the choucroute with potatoes.
SERVING
9. Serve with whole-wheat bread and mustard.
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