Choucroute At Home

March 12th, 2017 § 4 comments

Surprisingly, HG has never had good choucroute in Paris. For the uninitiated, choucroute is an Alsatian dish of simmered sauerkraut topped with a variety of piggy parts: Pork knuckle, smoked pork chops (kassler ripchen); frankfurters, bratwurst, thick cut bacon, sausage, etc. At Brasserie Boulingrin in Rheims, HG was occupied by butter drenched sole meuniere while a waiter walked by with a sumptuous, huge platter of choucroute. HG will certainly order it when (hopefully) HG/BSK get back to Rheims. Choucroute at two Paris stalwarts. Chez Jenny and Brasserie Balzar, lacks zest. Last night was chilly in New Mexico so dinner was hearty. BSK answered the dining challenge by constructing an estimable choucroute. BSK simmered the sauerkraut in a base of olive oil, sliced apples and white wine. Killer kraut. Cut up a Smithfield Farms Polish Kielbasa and let it heat with the kraut. Topped it with boiled all beef frankfurters. Accompanied the dish with small boiled potatoes. Three kinds of mustard on the table: Super hot Keen’s, Maille Dijon, Maille Whole Grain. Kosher dill pickles. Bass Ale. Let the winds blow. All is merriment in the HG/BSK household.

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§ 4 Responses to Choucroute At Home"

  • ph says:

    Well, HG, while choucroute may be a good dish, especially on a cold night, I am not convinced it can be a great dish. You and BSK have many other tippytop dishes in your repetoire, so never mind this clunky German stuff…..

  • Jock McCracken says:

    It is not a “French”/”Alsatian” dish but an ancient part of the ancient German cuisine. “Choucroute” is the phonetically mutilated version of Sauerkraut which is fermented cale. Just like Kim-Chi in Korea. One of the healthiest foods ever. Pure Vitamin C which makes you survive long dark winters if you are not naturally tanned.
    While there is not doubt that you can get a pretty fine Sauerkraut in Eastern France in the Alemannic areas, go to where it came from, just across the border to the East.
    And no, it is not the main part of the poor German farmer’s diet anymore, so the “Kraut” joke is not on you.

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