Traditional Choucroute Garnie
Ingredients
- 100 gGoose fat (melted)
- 2 pcOnion (finely sliced)
- 2 pcGarlic (crushed cloves)
- 500 mlDry white wine
- 400 gSemi-salted pork belly (in one piece)
- 1 pcHam hock
- 1 pcMorteau sausage
- 4 pcStrasbourg sausage or knack, to cook
- 800 gPotato (peeled)
- 2 pcClove
- 2 pcBay leaf
- 2 pcThyme
- 10 pcBlack peppercorns
- 1.5 kgRaw fermented cabbage (rinsed and squeezed)
- 10 pcJuniper berries
Method
Translucent, tender cabbage that has absorbed the meat fats. The aroma of dry white wine mingles with spices, while sausages snap with every bite.
- 1
Rinse the cabbage in lukewarm water several times to remove excess acidity. Squeeze it firmly between your hands to extract all water; it must be very dry before cooking.
- 2
Melt the goose fat in a large pot. Add sliced onions and let them become translucent without browning. Add crushed garlic at the last moment.
- 3
Place half of the cabbage. Top with pork belly, ham hock, and spices (cloves, bay leaf, thyme, pepper, and juniper). Cover with the remaining cabbage.
- 4
Pour in the dry white wine. The liquid should reach halfway up the cabbage. Cover tightly and simmer on very low heat. The cabbage is ready when it is supple and its juices lightly coat a spoon.
- 5
Add the Morteau sausage and peeled potatoes on top. 20 minutes before serving, poach the Strasbourg sausages in hot water separately so they stay firm.
Frequently asked questions
How do you get this dish right?
- Never salt the cabbage at the start; the cured meats will release plenty of salt during cooking.
- The cabbage tastes better reheated the next day, once the fats have set and penetrated the fibers.
How long does this dish keep?
Keeps for 3 days in the fridge in its pot. Freezes very well.
