| Cuisine: French | Type: Main Course | Serves: 8 |
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Source:
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Le Cordon Bleu |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with beer or Alsatian wine |
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Ingredients:
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Sauerkraut: 120 gm lard or shortening 1.2 kg raw sauerkraut 1 carrot, peeled & halved lengthwise 1 onion thinly sliced 1 onion, whole with 4 cloves stuck in it 1 bouquet garni 20 juniper berries 20 black peppercorns 3 dl Alsace wine (or beer) 6 dl chicken stock Salt The meat: 1 kg salted central rib chops, uncut 500 gm slab bacon in slab 500 gm smokes bacon with skin 4 pork knuckle (Or other pork pieces) 1 carrot 1 whole onion stuck with 4 cloves 1 bouquet garni 1 leek 20 peppercorns 4 smoked pork sausages 8 Strasbourge sausages (weiners) Fresh parsley 1.2 kg boiling potatoes |
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Instructions:
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Rinse the sauerkraut several times with cold water, draining well each time. Cut the skin from the smoked bacon slab and reserve. Put the ribs, bacon, and pork knuckle in a large pot (all meat but the sausages). Cover well with cold water (do not salt). Add the carrot cut into 2 pieces, the whole onion stuck with cloves, the bouquet garni , the leek, and peppercorns. Bring to the boil, and allow to boil slowly until done, probably about 1-1/2 hours. Skim froth often. Sweat the onions in the lard in a large pot until soft. Add the sauerkraut and stir. Top with the bacon skin, carrot, onion stuck with a few cloves, the bouquet garni, juniper berries, peppercorns, and some salt. Pour in the wine and the stock. Cover and allow to come to the boil, reduce heat and cook slowly, covered, for about 1-1/2 hours. Stir occasionally. Peel and turn the potatoes, put in a pot of cold water (and, optionally, some of the water from the meat). About 45 minutes before the meat will be done, bring to a boil and cook at a slow boil until done. Take off heat and keep warm until ready to serve. About 45 minutes before the meat will be done, put the sausage in a pot of water and bring to the boil. Cook at a slow boil. When about 5 minutes from being done, add the weiners. Continuously skim the froth. When done, add to the other meat. When the meat is done, slice each cut into at least 8 portions. Slice the sausage. Serve the weiners whole. On a large serving platter, pile the sauerkraut in the middle (do not serve the bacon skin, carrot or whole onion). On top, arrange the meat. Arrange the boiled potatoes around the edge and top with some sprigs of fresh parsley. Present at table, keep warm on a warmer. Serve with mustard (optionally). |
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Related recipes:
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None |
2001-03-10