December 1, 2006

Choucroute Garnie


Choucroute garnie for dinner tonight. Just a fancy French name for sauerkraut and meat, this recipe is from my old reliable Betty Crocker cookbook. I make this dish when I only have an hour to cook dinner, it is very easy and simple to prepare and so delicious. Make sure you have plenty of hard rolls to soak up the sauce.

2 rashers bacon, cut into 2 inch pieces
1 chopped onion
16 oz drained sauerkraut
2 tablespoons brown sugar
1 pound smoked beef kielbasa, cut into 3 inch pieces and scored
4 smoked porkloin
2 apples, sliced into 8 wedges
2 potatoes, cut into chunks
1 cup chicken broth
6 peppercorns, 2 whole cloves, 1 bay leaf, 1 tablespoon coarsely chopped parsley - put in a piece of cheesecloth and tie with string.
  • In a large pot, fry bacon until brown. Remove all but 1 tablespoon of fat, add onions and saute until cooked, add sauerkraut and brown sugar. Add the spices and meat, put the potatoes and apples on top. Pour the chicken broth and simmer for 30 minutes.


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