Choucroute Garni (Hackse Platter) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Another cookbook favorite from BH&G published in 1981. This meal takes awhile to make but is worth the time and trouble. Lots of different flavors blended together to make your mouth dance. Ingredients:
1 medium onion, sliced |
1 teaspoon bacon drippings |
3 (1 1/2 lb) fresh pork hocks or 2 lbs pork ribs, cut into 3 rib portions |
1 (2 lb) smoked pork shoulder, rolled or 3 (1 1/2-2 lb) pork loin chops, cut 3/4 inch thick trimmed of fat |
3 (16 ounce) cans sauerkraut, rinsed and drained |
2 cooking apples, peeled, cored and cut into wedges |
2 teaspoons brown sugar |
4 whole cloves |
3 juniper berries, crushed (optional) |
2 garlic cloves, minced |
1 bay leaf |
1/8 teaspoon pepper |
1 cup rhine wine or 1 cup white wine |
1 lb sausage links (use desired combination of fresh bockwurst, thuringer, precooked knackwurst and or or precooked fran) |
boiled potato |
Directions:
1. In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender.
2. Remove from heat.
3. Add pork hocks or spare ribs.
4. Cut pork shoulder roll crosswise into 3/4 inch thick slices.
5. Add shoulder pieces or loin chops to dutch oven.
6. In a large bowl stir together the sauerkraut and next 7 ingredients.
7. Spoon over meats.
8. Pour wine over all.
9. Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender.
10. Meanwhile, prepare desired combination of sausages.
11. For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water.
12. Cover and cook until water is evaporated and sausages are cooked.
13. For knackwurst and frankfurters, add to boiling water in a saucepan.
14. Cover and simmer for 5 to 10 minutes or until hot.
15. Mound sauerkraut mixture into a deep wide serving platter or a large bowl.
16. Arrange meats and sausages around and on top of the sauerkraut.
17. Serve with boiled potatoes.
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