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Category: Main courses

Choucroute

Choucroute
Genaro Molina / Los Angeles Times

Like any hotshot young chef working in the heart of the entertainment industry, Maple Drive's Eric Klein knows how to make all of the lighter, brighter dishes that are demanded by his clientele. But Klein also has a secret weapon: ... Read more

Total time: 3 hours | Serves 10 to 12
Note: Simmer the sauerkraut and the bacon stock at the same time, then heat the sausages and assemble the presentation.

Sauerkraut

  • 2 bay leaves
  • 1 tablespoon whole juniper berries
  • 1 tablespoon whole caraway seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole coriander seeds
  • 2 whole cloves
  • 2 to 4 fresh thyme sprigs
  • 1 white onion, sliced
  • 4 pounds all-natural sauerkraut, rinsed and drained
  • 6 cups Riesling wine

Step 1Tie the bay leaves, juniper berries, caraway seeds, peppercorns, coriander seeds, cloves and thyme into a square of cheesecloth to make a sachet.

Step 2Heat a large skillet and add the onion slices. Cook on low heat until the onions are translucent but not caramelized, about 6 minutes.

Step 3Press out the water from the sauerkraut and add the sauerkraut to the onions. Add the wine and the sachet. Cover with parchment paper or a lid and simmer for 2 1/2 hours. Discard the sachet. Makes 12 cups.

Mustard

  • 1 cup Colman's dry mustard
  • 1 cup water
  • Sherry vinegar to taste
  • Honey to taste

Step 1Whisk together the dry mustard and water. Let stand for 15 minutes.

Step 2Place the mixture over a pot of simmering water and gently warm for about 1 minute (do not boil). Remove from heat and add the vinegar and honey to taste.

Stock, sausages and assembly

  • 1 bay leaf
  • 2 whole cloves
  • 1 white onion, peeled
  • 2 gallons chicken stock
  • 1 pound whole smoked slab bacon, unsliced
  • 6 large or 10 to 12 small Yukon Gold potatoes, whole, unpeeled
  • 4 each viennoise, weisswurst, beer or garlic and Polish sausages
  • 1 recipe sauerkraut
  • 1 recipe mustard

Step 1Secure the bay leaf on the onion with the 2 cloves. Put the stock and bacon in a very large stockpot, add the onion and bring to a boil. Reduce the temperature and simmer, skimming occasionally, until the bacon is very tender, about 2 hours.

Step 2Add the potatoes during the last part of the cooking and cook until tender. Remove the potatoes from the pot using a slotted spoon.

Step 3Add the heaviest sausages to the pot, then return the potatoes to the pot and add the remaining sausages. Bring the stock to a boil, then immediately reduce the heat to a low simmer and simmer the sausages for about 15 minutes.

Step 4To serve, remove the sausages, potatoes and bacon from the stock. Reserve the stock for another use. Place the hot sauerkraut and potatoes in the center of a serving plate. Lay the sausages over the top. Thinly slice the bacon and add to the platter. Serve with mustard.

Each of 12 servings:
842 calories; 34 grams protein; 51 grams carbohydrates; 8 grams fiber; 52 grams fat; 18 grams saturated fat; 123 mg. cholesterol; 2,431 mg. sodium.
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