Choucroute Garnie

4

In a trip to Strasbourg, France, I fell in love with the region’s sauerkraut, sausage, and potato specialty. Back in Maine, I use Morse’s Sauerkraut, a local smoked sausage, and a dry hard cider, which also pairs well with the finished dish.

2 whole cloves

2 allspice berries

4 black peppercorns

½ cup dry hard cider

½ cup chicken broth

1 bay leaf

2 slices bacon, cubed

1 cup thinly sliced yellow onion

1 ½ cups drained sauerkraut

1 pound small red potatoes, cut into ½-inch chunks

12 ounces smoked sausage, sliced on the diagonal into 8 pieces

1 large apple, cored and thinly sliced

Minced parsley, for garnish

Mustard and crusty bread, for serving

Combine cloves, allspice, and pepper in a mortar and pestle and grind them to a powder. In a measuring cup, combine cider, broth, spices, and bay leaf. Set aside.

Place bacon in a large skillet over medium heat and cook until the bacon is crispy (about 2 minutes). Add onion and cook until soft, 4–5 minutes. Add reserved spiced liquid, sauerkraut, potatoes, and sausage. Stir to combine. Cover and cook until the potatoes are tender (about 15 minutes). Add apple slices, cover, turn off heat, and let the apples warm to the temperature of the rest of the dish. Garnish with parsley, and serve with crusty bread and mustard.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 15 / Winter 2021

Recent Recipes

Smoked Black Manhattan

Smoked Black Manhattan

Smoky and Spiced Pear Simple Syrup

Smoky and Spiced Pear Simple Syrup

Smoky Poire Harvest

Smoky Poire Harvest

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Pan-Seared Cod and Littleneck Clams with Soy Brown Butter

Artfully Messy Kimchi

Artfully Messy Kimchi

Rustic Apple Galette with Lakin’s Gorges Opus 42

Rustic Apple Galette with Lakin’s Gorges Opus 42

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Potatoes Pavé

Potatoes Pavé

Twice-Baked Potatoes

Twice-Baked Potatoes

Baked French Toast with Streusel Topping

Baked French Toast with Streusel Topping

Bluet Gin Fizz

Bluet Gin Fizz

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG