Emeril's Favorite Choucroute Casserole
Show: The Essence of EmerilEpisode: Casseroles
Rate This RecipeRead users' reviews (14)
- Recipe categories: Meat, Bacon, Ham, Pork, Sausage, Poultry, Chicken,
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Total Reviews: 14
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By victorsete
on January 27, 2012
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The BEST chacroute recipe ever!!!!!!!!!!!!!!!!!!
By bgordon_10051206
Cincinnati, OH
on October 20, 2011
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This was so completely YUMMY! My husband actually came home for lunch today and ate the leftovers. I have a ton of the kraut/ potatoes left over and I'm going to make soup! Can't wait!
By jmorin01602_124...
worcester, 61
on January 16, 2010
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I'd appreciate a little consensus here.... what do you think? Are juniper berries a vitally important ingredient to the recipe?
By bonniebelle13_8...
Lakeside, CA
on November 02, 2007
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This recipe is amazing. I have tried quiter a few of Emeril's recipes and I have never been diappointed. This recipe does take some time to prepare but well worth the wait.
By makiterasawa_20...
Concord, CA
on March 18, 2007
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It went so quick. The recipe says that it serves 8 to 10 people, but 8 of us ate it all and it wasn't enough! I added more sausage and if there was more in the pot, I think we kept eating. It was that good. Next time I'll put more sausages and a little more potatoes. Will make again for sure!
By CookingInSBay
West Coast
on January 29, 2007
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If you like sausage and sauerkraut you are going to love this method of making it. It takes all the bitterness out of the sauerkraut. Very tasty. Making it again tonight!
By Chef #374274
Contoocook, NH
on December 31, 2006
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You dont need to add butter to fry the bacon...if does that very nicely by itself. After removing bacon, toss in your sliced onion, add a pinch of sugar to facilitate browning and cover and cook on a low flame til limp. remove cover stir, and raise heat just a tad. Continue to cook and stir every now and then til nicely browned. Serve them separatly as not everyone is mad for onions. As for the rest of the recipe....I'm heading for the stove right now to cook up some Kraut mit Wurstle.....YUmmmmmmmm
By jrmika_5214673
Montgomery, IL
on September 14, 2006
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I come from a long line of German & Polish heritage, but?I don?t know, maybe I did something terribly wrong because this just didn?t jive with my palate nor my stomach. Normally I?m a huge fan of Emeril?s recipes, and I typically buy and use quality ingredients, but this tasted off.
By hdoherty_5406684
Wilton, CT
on April 24, 2006
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This is the way my (Dutch mother used to cook sauerkraut. A variation is to add a chopped apple and a rack of pork spareribs instead of (or in additon to the ham hocks before the mixture goes into the oven. Sauerkraut needs to be cooked for at least two hours to get that buttery flavor that is so good. Emeril has a winner with this one!
By norine323_2680492
Hollywood, CA
on April 20, 2006
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This is a great dish. It's a bit more trouble to prepare than I would have normally taken but well worth the effort. The flavors of the spices and the sauerkraut and sausage blend wonderfully, a real delight to the palate.