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Receta Le Choucroute Du Baron
by Global Cookbook

Le Choucroute Du Baron
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  Raciónes: 8

Ingredientes

  • 4 lb raw or possibly cooked sauerkraut
  • 6 Tbsp. goose fat or possibly lard
  • 1 lrg onions minced
  • 1 lrg dessert apple peeled, cored, and sliced
  • 1 piece unsmoked lean bacon - (1 lb)
  • 1 piece Canadian bacon - (1 lb)
  • 1 piece smoked pork loin - (1 lb)
  • 1 piece smoked pork sausages - (1 lb)
  • 2 tsp juniper berries Salt to taste Freshly-grnd black pepper to taste
  • 2 bot medium-dry white wine - (750 ml ea)
  • 5 lb waxy potatoes
  • 8 x cured pork chops
  • 8 x frankfurters
  • 1/2 c. schnapps or possibly gin Dijon mustard for serving

Direcciones

  1. Drain and rinse with sauerkraut with cool water, then leave it to drain in a colander.
  2. Heat 4 Tbsp. of the fat in a large flameproof casserole. Add in the onions and saute/fry them over low heat, stirring occasionally, till tender, 7 to 10 min. Spread half of the sauerkraut over the onions, first squeezing it in your fists to extract all the water. Set the apple, both kinds of bacon, the smoked sausages, and smoked pork loin on top. Sprinkle with juniper berries and add in seasoning, mainly pepper.
  3. Cover the meat with the rest of the sauerkraut, squeezing it dry also, and pour over the wine. Cut a piece of parchment paper to fit inside the casserole and press it directly on top of the sauerkraut. Cover and simmer on top of the stove till the sauerkraut is tender, 1 1/2 to 2 hrs. About halfway through cooking, pour over the schnapps.
  4. Half an hour before the sauerkraut is cooked, put the potatoes in a pan of cool salted water, cover and bring them to a boil. Simmer till tender when pierced with a knife, 15 to 20 min. Drain and keep them hot, peeling them just before serving.
  5. Heat 1 Tbsp. fat in a frying pan and cook the cured pork chops till well done, 5 to 7 min on each side. Add in them to the casserole 15 min before the sauerkraut is cooked. Hot the frankfurters in very warm water till heated through, about 1 minute. Leave them in the water to keep hot, draining them just before serving.
  6. To serve, taste the sauerkraut and adjust the seasoning. Lift out both kinds of bacon and the pork loin and carve them in generous slices. Drain the sauerkraut well and pile it on a large heated platter. Arrange the meats and sausages on top, with the potatoes around the edge. Pass mustard at the table.
  7. This recipe yields 8 servings.
  8. Cook's
  9. Note: Cut down the number of meats. For instance, I would eliminate the unsmoked bacon, the smoked pork loin, and the pork sausage or possibly frankfurters, leaving the Canadian bacon, cured pork chops, and one kind of sausage.