Dinner ideas

Choucroute garnie

choucroute garnie
10
45M

Ingredients

Method

1.Peel onion, leaving root end intact, stud onion with cloves. Tie bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Combine onion, bouquet garni, ham, pork belly, speck, carrot, berries, wine and the water in 6-litre (24-cup) pressure cooker, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 20 minutes.
2.Release pressure using the quick release method, remove lid. Add potatoes, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 13 minutes.
3.Release pressure using the quick release method, remove lid. Strain mixture over large heatproof bowl. Reserve meat and cooking liquid, discard carrot, onion, berries and bouquet garni.
4.Combine sauerkraut and 2 cups (500ml) of reserved cooking liquid in cooker, add frankfurts. Simmer, uncovered, about 5 minutes or until hot. Meanwhile, cut pork belly into bite-sized pieces. Remove ham from bone, chop coarsely, discard skin, fat and bone.
5.Transfer sauerkraut to serving platter, top with meat and potatoes.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This dish is traditionally German or Eastern European, but France adopted it when it annexed the Alsace region in the mid 17th century. It has since become a classic and is a real pork lover’s feast, perfect for big crowds. Keep cooking liquid and drizzle a little over the sauerkraut. Recipe not suitable to freeze.

Note

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