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Emeril's Favorite Choucroute Casserole (Emeril Lagasse) Recipe

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Emeril's Favorite Choucroute Casserole (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
9759
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine: don't rinse it too much, or you will lose a lot of the flavor. (Alternately, if sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside.
  3. In a large non-reactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook for 5 minutes, not allowing the bacon to brown. Add the onions and continue to cook until they are soft but not browned, about 8 to10 minutes. Transfer bacon-onion mixture to a 3 1/2 or 4 quart non-reactive ovenproof casserole or Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the pot and bake for 2 hours, undisturbed.
  4. While the sauerkraut is baking, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
  5. When the sauerkraut and hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the potatoes on top of the sauerkraut. If the liquid has evaporated to below 2/3 full level, add a bit more water to the casserole at this time. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are tender.
  6. Remove the casserole from the oven again and place the browned sausages on top of the sauerkraut mixture, cover, and return to the oven until the sausages are heated through and the potatoes are tender, about 15 more minutes. Remove the bouquet garni and serve immediately, with each person receiving some of each of the sausages, part of a hock, potatoes and sauerkraut. Pass the mustard at the table as a condiment.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9758.51 Kcal (40857 kJ)
Calories from fat 2499.4 Kcal
% Daily Value*
Total Fat 277.71g 427%
Cholesterol 1109.12mg 370%
Sodium 15714.75mg 655%
Potassium 910.62mg 19%
Total Carbs 119.15g 40%
Sugars 22.63g 91%
Dietary Fiber 24.84g 99%
Protein 203.7g 407%
Vitamin C 25.6mg 43%
Vitamin A 0.1mg 2%
Iron 40.4mg 224%
Calcium 1218.3mg 122%
Amount Per 100 g
Calories 154.39 Kcal (646 kJ)
Calories from fat 39.54 Kcal
% Daily Value*
Total Fat 4.39g 427%
Cholesterol 17.55mg 370%
Sodium 248.63mg 655%
Potassium 14.41mg 19%
Total Carbs 1.89g 40%
Sugars 0.36g 91%
Dietary Fiber 0.39g 99%
Protein 3.22g 407%
Vitamin C 0.4mg 43%
Iron 0.6mg 224%
Calcium 19.3mg 122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 217.5
    Points
  • 101
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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