Epicurious called Choucroute Garnie but had a couple of issues with that recipe. I tried this one last night. I think it's much better and the sausages were definitely improved by browning and a shorter cooking time. I'm not sure it should be called choucroute, meaning it uses beer instead of white wine, but it sure tasted good.
I made a Waldorf salad to go with.
* Exported for MasterCook 4 by Living Cookbook *
Emeril's Favorite Choucroute Casserole
Recipe By : Emeril Lagasse
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method
2 lbs fresh or jarred sauerkraut4 Tbs unsalted butter or duck, chicken or goose fat
1/4 lb pancetta or bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 tsp black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half crosswise
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer, such as Abita Amber
1 lb garlic sausage, kielbasa, or knockwurst
1 lb bratwurst or veal sausage
1 1/2 lbs small red new potatoes, halved if large
Creole, whole-grain, or Dijon mustard, for serving
1. Preheat the oven to 325 degrees F.
2. Place the sauerkraut in a colander and rinse briefly to remove some of
the salt from the brine-don't rinse it too much, or you will lose a lot of
the flavor. (Alternatively, if the sauerkraut is not excessively salty, use
as is.) Press to release most of the excess liquid and set aside. In a large
nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat
and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add
the onions and continue to cook until they are soft but not browned, about 8
to 10 minutes. Transfer the bacon-onion mixture to a 31/2- or 4-quart
nonreactive casserole or ovenproof Dutch oven. Add the drained sauerkraut
and toss to combine. Using a small piece of cheesecloth, make a bouquet
garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic
and place in the baking dish. Add the ham hocks, Chicken Stock, and beer and
stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
3. Meanwhile, melt the remaining tablespoon of butter in a large skillet
over high heat and brown the sausages on both sides. Set aside.
4. Place the new potatoes in a saucepan and add water to cover. Bring to a
boil, reduce the heat to a simmer, and cook until the potatoes are just
tender, about 15 minutes. (This will depend on the size of your potatoes.)
Drain and set aside.
5. When the sauerkraut and ham hocks have baked for 2 hours and the hocks
are tender, remove the casserole from the oven. Place the sausages and
potatoes on top of the sauerkraut. If the liquid has reduced to less than
two-thirds, add a bit more water. Cover the casserole and return it to the
oven. Cook for about 30 minutes, or until the potatoes are very tender and
the sausages are heated through. Remove the casserole from the oven and
discard the bouquet garni. Serve immediately, with each person receiving
some of each of the sausages, part of a hock, some potatoes, and sauerkraut.
Pass the mustard at the table.
Recipe Author: Emeril Lagasse
Recipe Source: Emeril's Potluck
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-choucroute-casserole-recipe/index.html
I made a Waldorf salad to go with.
* Exported for MasterCook 4 by Living Cookbook *
Emeril's Favorite Choucroute Casserole
Recipe By : Emeril Lagasse
Serving Size : 0 Preparation Time: 0:00
Categories : Main Dish Sausage
Amount Measure Ingredient -- Preparation Method
2 lbs fresh or jarred sauerkraut4 Tbs unsalted butter or duck, chicken or goose fat
1/4 lb pancetta or bacon, cut into 1/2-inch thick slices
3 medium yellow onions, peeled and sliced
4 sprigs fresh thyme
2 bay leaves
1 1/2 tsp black peppercorns
8 juniper berries, lightly crushed
1 head garlic, split in half crosswise
2 ham hocks, scored
1 cup chicken stock
2 cups dark or amber beer, such as Abita Amber
1 lb garlic sausage, kielbasa, or knockwurst
1 lb bratwurst or veal sausage
1 1/2 lbs small red new potatoes, halved if large
Creole, whole-grain, or Dijon mustard, for serving
1. Preheat the oven to 325 degrees F.
2. Place the sauerkraut in a colander and rinse briefly to remove some of
the salt from the brine-don't rinse it too much, or you will lose a lot of
the flavor. (Alternatively, if the sauerkraut is not excessively salty, use
as is.) Press to release most of the excess liquid and set aside. In a large
nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat
and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add
the onions and continue to cook until they are soft but not browned, about 8
to 10 minutes. Transfer the bacon-onion mixture to a 31/2- or 4-quart
nonreactive casserole or ovenproof Dutch oven. Add the drained sauerkraut
and toss to combine. Using a small piece of cheesecloth, make a bouquet
garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic
and place in the baking dish. Add the ham hocks, Chicken Stock, and beer and
stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
3. Meanwhile, melt the remaining tablespoon of butter in a large skillet
over high heat and brown the sausages on both sides. Set aside.
4. Place the new potatoes in a saucepan and add water to cover. Bring to a
boil, reduce the heat to a simmer, and cook until the potatoes are just
tender, about 15 minutes. (This will depend on the size of your potatoes.)
Drain and set aside.
5. When the sauerkraut and ham hocks have baked for 2 hours and the hocks
are tender, remove the casserole from the oven. Place the sausages and
potatoes on top of the sauerkraut. If the liquid has reduced to less than
two-thirds, add a bit more water. Cover the casserole and return it to the
oven. Cook for about 30 minutes, or until the potatoes are very tender and
the sausages are heated through. Remove the casserole from the oven and
discard the bouquet garni. Serve immediately, with each person receiving
some of each of the sausages, part of a hock, some potatoes, and sauerkraut.
Pass the mustard at the table.
Recipe Author: Emeril Lagasse
Recipe Source: Emeril's Potluck
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-favorite-choucroute-casserole-recipe/index.html