Quick Choucroute

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In its traditional form, Alsatian choucroute garnie calls for serving sauerkraut with a variety of fresh and cured meats.  In this easy version, smoked pork chops and sausages top the kraut.  Round out the meal with a salad of sturdy greens with blue cheese, hearty pumpernickel bread, and boiled potatoes.

Serves 4.
3 tbl olive oil
3/4 lb kielbasa, bratwurst and/or knockwurst, cut in half lengthwise
1 yellow onion, sliced
1 tart applem, such Granny Smith, peeled, cored, and sliced
1 lb sauerkraut, well drained
1 bay leaf
2 tsp caraway seeds
1 tsp juniper berries, lightly crushed
1 cup dry white wine
4 smoked pork chops, 4-6 oz each
freshly ground pepper
1. In a large frying pan over medium-high heat, warm the oil.  Add sausages, cut side down, and brown 3-4 minutes.  Turn the sausages, add the onion, and cook, stirring occasionally, until the onion is softened, about 4-5 minutes.  Add the apple and cook, stirring occasionally, until the apple is softened and onion is golden, about 3 minutes.
2. Stir in the sauerkraut, bay leaf, caraway seeds, juniper berries, and wine.  Add the pork chops in a single layer.  Bring to a simmer over med-high heat, reduce the heat to med-low, cover and cook for 10-12 minutes to blend flavors.  Remove and discard bay leaf.  Season to taste with pepper.  Divide onto four plates.
From Williams-Sonoma's cookbook "Food Made Fast: Weeknight" (2006)


Member since Sep 2007

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