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Thursday, March 20, 2014

Quick Choucroute


I always thought making Choucroute might be too complicated for me to make at home. Choucroute is usually enjoyed in the Alsace region of France, although I am sure that with the presence of Alsatian restaurants all over, the rest of the country are able to enjoy a good Choucroute too. My hesitation with making Choucroute myself is that it usually requires several kinds of meat (unless you're making the seafood kind) and that it might be too much for the 3 of us. To have an idea, click here, here, and here. But recently, I was given a couple of cans of sauerkraut / sour cabbage and I thought I'd experiment with it. Try a Quick Choucroute for example - one that doesn't use as much ingredients but is still packed full of wonderful flavors.



So lunch came from this can. Just the sour cabbage / sauerkraut, actually.



In a deep pan, add the canned sauerkraut in. Drizzle with oil. Heat on low fire.



Add a slab of pork belly and peeled, halved potatoes. Add a glass of white wine, several whole black peppercorns, and salt.



Cover and let it simmer slowly for 30 minutes. The potatoes should be fully cooked through.



In the meantime, boil salted water in another pan. When it boils, add some knackwurst / knack sausages and let it cook for 5 minutes. Drain and add the sausages in the other pan as soon as the potatoes are cooked through.



Let it simmer for 5 more minutes. Turn off the heat.
Serve hot and enjoy!



Lunch is served: Quick Choucroute


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