Sauerkraut’s ascent to the heavens is Choucroute Garnie, the wonderful Alsatian dish of sauerkraut simmered in wine and then decked with an array of piggy goodies. It is always served accompanied by boiled potatoes, hot mustard and strong horse radish.
Here’s the way HG and BSK did it for a small dinner party last night. BSK sauteed sliced apples and onions in olive oil. Added Bubbie’s sauerkraut (drained) and some cups of of dry, white Riesling. Let it cook for a long, long time at a lazy simmer. While that was cooking, HG tossed some knockwurst into a pot of lightly boiling water — wanted the sausages to heat through but not burst. When done, HG browned bratwurst and some kielbasa. Meanwhile, BSK boiled potatoes and then smashed them (that’s right–the potatoes were smashed and not mashed). Creative BSK mixed the potatoes with some chicken stock, olive oil and chopped scallions. Sublime. Sausages topped the sauerkraut and the whole thing was washed down with plenty of Belgian ale. Great fun. Would have liked some Kassler Ripchen (smoked pork loin) with this dish but couldn’t find any in Santa Fe. But, we did have Bubbie’s sour dill pickles and they added to the merriment.
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