Quick Choucroute Garnie Recipe - Cooking Index
Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel.
Courses: Main Course2 tablespoons | 30ml | Vegetable oil |
1 lb | 454g / 16oz | Fully-cooked smoked sausage (kielbasa) - cut 3" lengths, |
Then halved lengthwise | ||
2 cups | 125g / 4.4oz | Chopped onions |
1 1/2 teaspoons | 7.5ml | Caraway seeds |
1 | Bay leaf | |
1 lb | 454g / 16oz | Purchased sauerkraut - drained |
2/3 cup | 157ml | Dry white wine |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Heat oil in heavy large skillet over medium-high heat. Add sausage, cut-side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and saute until onions are beginning to soften, stirring occasionally, about 5 minutes.
Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.