Choucroute Garnie Recipe
Ingredients
| Sauerkraut | 2 Can (10oz) | |
| Pork hocks | 6 | |
| Dry white wine | 2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Whole Cloves | 6 | |
| 1 medium-size onion | ||
| Knockwurst | 1 1/2 Pound | |
| 1 red apple, quartered, cored and sliced | ||
| 12 new potatoes | ||
Directions
1. Soak sauerkraut 5 minutes in cold water in a large bowl; drain well.
2. Place pork hocks in a Dutch oven or large, flameproof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Bring to boiling; reduce heat; cover. Simmer very slowly for 1 1/2 hours, tossing with a fork once or twice, or until pork hocks are almost tender.
3. Score knockwurst with a sharp knife; place on sauerkraut; simmer for about 20 minutes longer. Add apple slices, pushing them down into sauerkraut; cook 10 minutes longer.
4. Scrub potatoes well; cook in boiling salted water to cover in a medium-size saucepan 20 minutes, or until done.
5. Arrange choucroute with potatoes on a large deep platter. Serve with whole-wheat bread and mustard, if you wish.
2. Place pork hocks in a Dutch oven or large, flameproof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Bring to boiling; reduce heat; cover. Simmer very slowly for 1 1/2 hours, tossing with a fork once or twice, or until pork hocks are almost tender.
3. Score knockwurst with a sharp knife; place on sauerkraut; simmer for about 20 minutes longer. Add apple slices, pushing them down into sauerkraut; cook 10 minutes longer.
4. Scrub potatoes well; cook in boiling salted water to cover in a medium-size saucepan 20 minutes, or until done.
5. Arrange choucroute with potatoes on a large deep platter. Serve with whole-wheat bread and mustard, if you wish.
Chef
