Choucroute garnie

karadekoolaid said:
One recipe I looked at had pork shoulder and piles of different sausages. Another had pork shoulder, sausages, smoked bacon and pork ribs. Paul Bocuse´ recipe used pork shoulder and pork belly, plus the sausages. Interesting.
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Staib’s recipe uses pork knuckles, knockwurst, bratwurst, blood sausage, liver sausage, and smoked pork chops.

Get in the pot, Porky! 🐷
 
badjak said:
Hope you are not talking about your dog :hyper:
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Nah. Mr Porky is mine:
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Have had it (in Alsace!) quite a few times....its very popular in traditional restaurants there, and delis and supermarkets sell ready-made versions (which aren't too bad really, if you get a quality one).

Choucroute does taste slightly different to sauerkraut (maybe a bit sweeter?) but they're pretty similar. Definitely no mashed potatoes though! The Alsacian Choucroute Garnie is basically meat, choucroute and peeled boiled new potatoes with parsley.

This is the 5 meat version (with one of the potatoes already eaten). They also have a 7 meat version, and a "Royale", which is doused at the table with Alsacian Crémant (and is a total waste of good wine!).

I might have a recipe for it in one of my cookbooks....I'll check

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Morning Glory said:
Having looked at various photos of the dish on line and also MrsDangermouse's above. I reckon (knowing your usual type of cooking) this is actually a very meat-centric dish for you to be making TastyReuben!
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I’ve made versions of this many times and grew up on it…just never called it by that name.
 
karadekoolaid said:
Probably because you don't speak French, that's all.
:laugh: :laugh: :laugh:
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All those European names…they tended to fall overboard on the trip over, so we had to make up our own - the Atlantic is full of ‘em.

Every now and then, one will wash up and we’ll dry it off and use it…maybe…
 
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