I made a big batch of choucroute garnie a few days ago. I know, it's a lot of meat. We eat it over a period of days, and some of it can go into the freezer when we're tired of eating it. The sauerkraut itself is delicious and très digeste. The only other thing you eat alongside the choucroute garnie is some steamed potatoes.
I've posted about cooking choucroute many times over the past 10 years. Here's a link to some of those posts. The meats here, clockwise from the top, are jarret de porc fumé (smoked ham hock), saucisse de Strasbourg, poitrine de porc fumée (smoked pork belly), saucisson à l'ail (garlic sausage), saucisse de Montbéliard, and saucisse de Francfort.
Yesterday morning I spent some time reading a little book called La Cuisine Alsacienne that I received as a gift a few years ago (thanks, Martine). Now I have a whole list of Alsatian dishes that I want to try my hand at: kougelhopf salé, kougelhopf sucré, tarte flambée, tarte à l'oignon, pommes de terre fumées, coq au riesling, spätzle, galettes aux asperges...
I cook the potatoes in a steamer. Much better than boiled.Delete
Yes, we steam or bake most of our spuds...the only time they get boiled, is like last night....Delete
when there was only one veg to steam... that got steamed over the boiled spuds!
So...what was the error?
No carrots... in the photo.Delete
Quite a nice selection of sausages. I don't know that we have that kind of variety here in the states.ReplyDelete
Interesting how the Alsatian dishes are peppered with German words, no pun intended.
Spot the error: 'Sauerkraut is delicious'? :-) (Actually I have a packet of the stuff in my fridge at the moment, bought at Simon's request. What I don't have is the accompaniments.)ReplyDelete
Haaa haaaaa LOL!Delete
You two are hopeless! LOLDelete
The choucroute garnie looks very tasty, Ken. Can't wait for your "Alsacienne-experienced" posts :-)!ReplyDelete
Hi Ken, Glad to read that you've kept the little book, which I bought in Saverne (aka La Porte de l'Alsace) in September 2008, hoping you would enjoy it! Looking forward to read more about your 'Alsatien' cooking experiences. If these dishes look and taste half as good as the choucroute, you and Walt will be in for a treat. Enjoy your weekend! MartineReplyDelete
Hi Martine, good to read you. What happened to your blog? Hope everything's OK with you. Best regards.Delete
What! No carrots?ReplyDelete
I make choucroute non garnie from time to time and it is very good even though I don't use all the meats.
Would the error be that you didn't mentioned juniper berries?
LOL CHM. I did put juniper berries in the sauerkraut. And I did put carrots in too. But I left the carrots in big pieces and I took them out for the "staged" photo. We actually ate the carrots with the rest if it. Delicious.Delete
Très digeste?? Sauerkraut!? ;)ReplyDelete
Yes, the sauerkraut, Alsace-style, is delicious. Tender and almost sweet. You just don't want to eat too much of the meat with the choucroute and potatoes.Delete
Pas de carotte et aromates !ReplyDelete
Si, carottes et aromates ! Mais pas pour la photo.Delete
Aaaa, zuurkool, boiled with white wine half an hour, a special treat.ReplyDelete
My sürkrüt cooked in white wine for about 4 hours! It was just done at that point. I start with raw sauerkraut.Delete