Recipe

Choucroute

May 31, 1975 2:00pm
  • 15 mins preparation
  • 8 hrs 20 mins cooking
  • Serves 8
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Ingredients

Choucroute
  • 1 tablespoon juniper berries
  • 2 teaspoon caraway seeds
  • 1 dried bay leaf
  • 10 sprigs fresh flat-leaf parsley
  • 800 gram (1½ pounds) canned sauerkraut, rinsed, drained
  • 2 cup (500ml) salt-reduced chicken stock
  • 1/2 cup (125ml) dry white wine
  • 1 ham hock (1kg)
  • 4 rindless bacon slices (260g), sliced thickly
  • 160 gram (5 ounces) mild hungarian salami, sliced thickly
  • 800 gram (1½ pounds) medium potatoes, unpeeled, halved
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Choucroute
  • 1
    Tie juniper berries, seeds, bay leaf and parsley sprigs in muslin.
  • 2
    Combine sauerkraut, stock, wine and muslin bag in 4.5-litre (18-cup) slow cooker. Add hock, bacon and salami, pushing down into sauerkraut; top with potato. Cook, covered, on low, 8 hours.
  • 3
    Discard muslin bag; season to taste. Serve sprinkled with chopped parsley.

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