Shortcut Choucroute
by: Three Many Cooks
Serves: 8
Ingredients
- 2 tablespoons olive oil
- 2 large onions, cut into large dice
- 4 crisp apples, cored and cut into large dice
- 4 thin slices prosciutto, minced
- 10 whole cloves
- 4 bay leaves
- 2 pounds refrigerated saurkraut, drained
- 2 cups white wine
- 1 quart chicken broth
- 1 pound bratwurst, cut on the diagonal into 8 pieces
- 4 smoked pork chops (about 2 pounds), halved
- 1 pound kielbasa, cut into 8 pieces
- 8 red new potatoes, halved
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in a large roasting pan set over 2 burners over medium-high heat. Add onions, apples, and prosciutto; cook until tender and golden brown, about 5 minutes. Add cloves, bay leaves, and saurkraut; sauté for a couple of minutes to blend flavors. Add wine, chicken broth, and meats. Bring to a boil, cover with foil and transfer to oven.
- Bake to blend flavors, about 45 minutes. Add potatoes, making sure to immerse them as much possible in broth; continue to bake until potatoes tender, about 45 minutes longer. Serve.
Ohhh…choucroute. When I went to Paris a few years back, my favorite meal was the choucroute at Brasserie Flo. I’m going to try your version this weekend – it looks a lot easier than mine…
Chou-croute IS sourkraut. This is a Choucroute Garni recipe, and it looks DELISH! Better name for it would be Shortcut Choucroute Garni 😉