Choucroute Garnie Serves 6-8
Ingredients: • 1/4 cup vegetable oil (not olive oil) • 3 medium onions, peeled and sliced in ˝-in. slices • 3 lbs. sauerkraut - rinsed lightly and drained (trying to get off just some of the saltiness, not all—if not excessively salty, use as is) • 6 sprigs fresh thyme • 1 tablespoon juniper berries-lightly crushed (if available) • 6 sprigs parsley • 2 bay leaves • •teaspoon caraway seeds • 1 cup liquid (chicken stock is best) • 2 cups white wine • 2 packages Sausage, cut on the bias in thirds (try Breakfast, Andouille and Italian, for example) • 2 pounds small red new potatoes.
Instructions: 1. Preheat oven to 325 degrees F. 2. Heat oil in large skillet and sauté onions until soft. Add sauerkraut and stir to combine ingredients. 3. Make a cheesecloth bundle containing the thyme, juniper berries, parsley, bay and caraway.) 4. Transfer the sauerkraut mixture to a large Dutch oven. Add bouquet garni, liquid and wine. (There should be enough liquid to cover the sauerkraut mixture.) Cover and bake mixture for 2 hours. 5. In the meantime, sauté the sausage in a small amount of oil until browned. 6. Put potatoes in a saucepan, and add water enough to cover potatoes. Bring to a boil and simmer potatoes until just tender, about 15-20 minutes. (If potatoes are large, slice in half before cooking them.) Drain and set aside. 7. When casserole is done baking, uncover, and place the sausages and potatoes on the bed of sauerkraut. Return to the oven for another 1/2 hour. (If the liquid has reduced too much, less than 1/2, add enough so that the sausage and potatoes are partially submerged in liquid.) 8. When the casserole is finished, remove the bouquet garni and serve in Dutch oven or on a large platter.