Choucroute simply means sauerkraut. Choucroute Garnie (on French brasserie and bistro menus) is sauerkraut cooked with a variety of pork products. Chez Jenny in Paris has always been touted as a great place for Choucroute. HG disagrees. The Paris best is Brasserie de I’Isle St. Louis. Despite a touristy location near Notre Dame, the brasserie turns out serious, old fashioned French food. Dedicated foodies say that to taste real choucroute one must travel to Alsace. HG is not that dedicated and likes BSK’s home cooked choucroute. BSK rinses a jar of Bubbie’s sauerkraut and cooks it with onions, juniper berries and white wine (SJ notes that a nice Riesling is the preferable choice). Adds Kassler Rippchen (German smoked pork chops from Schaller & Weber online) and knockwurst. Serves it with boiled potatoes, French cornichons and Keen’s English Mustard. Noted food writer Jeffrey Steingarten attempted to codify the ingredients of Choucroute in his wonderful book The Man Who Ate Everything, but one of the joys of making the dish at home is going to a good German/Polish/Alsace butcher (SJ reccomends Jubilat Provisions for Brooklyn folk) and picking out numerous yummy things. Cold beer or ale with a shot or two of chilled vodka are the obligatory beverages.
The only ingredient that I have on hand is chilled vodka. So you have talked me into two or three of those, and if you are still off vodka, I’ll make it three or four. I’ll always go the extra mile for a friend. Cheers
You are too generous. Nazdruvya !!!