Choucroute Garnie

Choucroute Garnie
Photo by Jeff Sarpa

Ingredients

  • 1 ¾ pounds smoked meaty ham hocks
  • 1 teaspoon whole black peppercorns
  • 8 whole allspice
  • 2 pounds small red-skinned potatoes
  • 3 bay leaves
  • 1 pound fully cooked bratwurst
  • 8 ounces thick-sliced bacon strips
  • + 11 more ingredients
    • 2/3 cup fresh parsley
    • Assorted mustards
    • 10 whole cloves
    • 2 pounds fully cooked kielbasa
    • 1 pound fully cooked knockwurst
    • 3 Red Delicious apples
    • 2 2-pound jars sauerkraut
    • Prepared white horseradish
    • 1 teaspoon juniper berries
    • 2 large onions
    • 2 cups Alsatian Pinot Blanc or other dry white wine

Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock m...

View full recipe at Epicurious

Comments

Variations on Choucroute Garnie

  • Choucroute Garnie
    • 2 pounds Polish kielbasa
    • 2 pounds medium potatoes
    • 1 2-pound piece of boneless boiled ham
    • 3 pounds pork back ribs or baby back ribs
    • +13 other ingredients


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