Alsacian Choucroute (Sauerkraut)
Choucroute is a very traditional recipe in Alsace, a region between France and Germany. Over the centuries, it has become a traditional Hanukkah recipe for Jews in Alsace, served either on the first or the last night of the Holiday. I adopted this tradition too, because it is a fantastic winter dish, and it tastes as well as looks great! A fabulous recipe if you have a lot of guests, too..
My family likes it so much that I often prepare it for shabbat dinners too.
Serves 8
3 lbs (1.5 kg) sauerkraut
2 packages of hot dogs
1 big onion, peeled, not sliced
4 cloves
1 tsp juniper berries
Salt and pepper
1 tsp peppercorns
1 potato per person, washed but not peeled
1/4 bottle very dry white wine (Pinot or Alsacian white wine)
4 tbsp oil
Drain the sauerkraut, and then rinse it in a large cooking bowl of cool water. Drain. Repeat this process two more times. Press the cloves into the onion, so it is studded with the cloves at intervals. In a large pot or a Crockpot, place the oil, sauerkraut, prepared onion, peppercorns and salt. Add the white wine. Add enough water to nearly cover the sauerkraut mixture.
Cook, covered, on medium-low heat for about 1 hour ( high heat in a Crockpot ). Uncover and lay the whole potatoes on top of the sauerkraut, partially submerged in the water. Cover and cook on low heat an additional hour, until potatoes are fork-tender. The water should reduce to almost none, but you may need to add water to extend the cooking time for the potatoes. The longer it cooks the better.
When the potatoes are nearly cooked, add the hot dogs to the pot. Layer the potatoes, sauerkraut and hot dogs on a platter. As a side dish, serve a platter of salami and pickles. Accompany the meal with white wine, or beer, if desired.
My family likes it so much that I often prepare it for shabbat dinners too.
Serves 8
3 lbs (1.5 kg) sauerkraut
2 packages of hot dogs
1 big onion, peeled, not sliced
4 cloves
1 tsp juniper berries
Salt and pepper
1 tsp peppercorns
1 potato per person, washed but not peeled
1/4 bottle very dry white wine (Pinot or Alsacian white wine)
4 tbsp oil
Drain the sauerkraut, and then rinse it in a large cooking bowl of cool water. Drain. Repeat this process two more times. Press the cloves into the onion, so it is studded with the cloves at intervals. In a large pot or a Crockpot, place the oil, sauerkraut, prepared onion, peppercorns and salt. Add the white wine. Add enough water to nearly cover the sauerkraut mixture.
Cook, covered, on medium-low heat for about 1 hour ( high heat in a Crockpot ). Uncover and lay the whole potatoes on top of the sauerkraut, partially submerged in the water. Cover and cook on low heat an additional hour, until potatoes are fork-tender. The water should reduce to almost none, but you may need to add water to extend the cooking time for the potatoes. The longer it cooks the better.
When the potatoes are nearly cooked, add the hot dogs to the pot. Layer the potatoes, sauerkraut and hot dogs on a platter. As a side dish, serve a platter of salami and pickles. Accompany the meal with white wine, or beer, if desired.
