Choucroute Garnie Recipe
This Choucroute Garni is a delicious platter of pork roll, vegetables, sauerkraut, bratwurst flavored with gin and juniper berry extract. Try this Choucroute Garni and let me know if you like it.
Ingredients
1 2-pound smoked pork shoulder roll
1 2-pound boneless pork shoulder blade roast
2 cups dry white wine
1 13 3/4- to 14 1/2-ounce can chicken broth
8 juniper berries or 2 tablespoons gin
6 medium-sized onions each cut in half
8 medium-sized potatoes each cut in half
6 bratwurst or frankfurters
2 16-ounce bags or cans sauerkraut, well drained
Directions
1. Remove stockinette casing (if any) from pork roll or follow label directions regarding stockinette casing. In 10- to 12-quart saucepot, over high heat, heat pork shoulder roll, pork shoulder blade roast, wine, chicken broth, and juniper berries or gin to boiling. Reduce heat to low; cover and simmer 1 1/2 hours.
2. Add remaining ingredients in layers: first onions, then potatoes, bratwurst, sauerkraut; over high heat, heat to boiling. Reduce heat to low; cover tightly and simmer 35 to 40 minutes, until the meat and vegetables are fork-tender.
3. With slotted spoon, place the sauerkraut, bratwurst, potatoes, and onions on warm large platter; keep warm. When pork roll is done, remove casing, if any. Slice pork roll and shoulder blade roast, and arrange on platter with vegetables. Skim fat from pan liquid; discard juniper berries. Pass liquid in gravy boat to spoon over meat and vegetables.
2. Add remaining ingredients in layers: first onions, then potatoes, bratwurst, sauerkraut; over high heat, heat to boiling. Reduce heat to low; cover tightly and simmer 35 to 40 minutes, until the meat and vegetables are fork-tender.
3. With slotted spoon, place the sauerkraut, bratwurst, potatoes, and onions on warm large platter; keep warm. When pork roll is done, remove casing, if any. Slice pork roll and shoulder blade roast, and arrange on platter with vegetables. Skim fat from pan liquid; discard juniper berries. Pass liquid in gravy boat to spoon over meat and vegetables.
