Title: Saucisses De Francfort a la Choucroute D'alsace
Categories: Entree French Vegetable Pork Poultry
Yield: 4 Servings

500	g	Choucroute
1		Onion; chopped
2	tb	Goose fat; or duck or lard
4	fl	White wine
1	lg	Apple; blenheim or reinette
10		Juniper berries *
15	fl	Beef stock
1	lb	Smoked streaky bacon piece
30	ml	Kirsch (wasser)
1	lb	Potatoes
		Salted pork loin chops
		Frankfurter or strasbourgs

NB * The juniper berries should be tied together into a cloth. Use real frankfurters or Strasbourg sausages, not hot dogs.

In an enamelled cast iron pot, or an earthenware casserole, cook the chopped onion in the goose fat until it is golden. Add the choucroute, unwashed if it is fresh from the barrel, or washed very quickly. Cook for 5 minutes stirring with a fork. Add the white wine, the apple cut in pieces and the juniper berries tied in the cloth. Pour on enough of the bouillon to almost cover the choucroute. Put on the lid and cook in a gentle oven for two or three hours. One hour before serving add the smoked bacon. Half an hour before serving add the kirsch. Ten minutes before serving, add the sausages. In a separate pot, cook the salted loin chops, simmering them for half an hour in water, unseasoned, so that they are ready with the choucroute. Heat a big, round serving dish, and arrange the drained choucroute on it (having removed the juniper berries), together with the smoked bacon, cut into slices, the sausages and the chops. Serve with potatoes, boiled in their skins, then peeled. Recipe Jane Grigson "Charcuterie & French Pork cookery" after Curnonsky Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 13 Dec 96 National Cooking Echo Ä

previous

next