Southern Smoked Choucroute Garni
- 6 potatoes
- 6 turnips
- Braised Sauerkraut, recipe follows
- 2 veal sausages, cured and smoked, recipe follows
- 6 ounces pork loin, cured and smoked, recipe follows
- 1 (8-ounce) slab bacon
- 8 ounces country ham
- 1 ham hock
- Chicken stock, or water, if needed
- Braised Sauerkraut:
- 2 pounds sauerkraut (homemade or store bought)
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1 cup Riesling
- 1 quart chicken stock
- Caraway seeds
- Bay leaves
- Freshly ground black pepper
- Salt, only if necessary
- Smoking Cure:
- 1 pound brown sugar
- 5 pounds kosher salt
- 2 teaspoons sugar
- 1 teaspoon salt peter (optional)
Preheat the oven to 325 degrees F.
Cut the potatoes and turnips and steam them until al dente. Warm the sauerkraut and bury the meats in the sauerkraut. Bring to a simmer and braise for 30 minutes covered in the oven until everything is cooked through. Add chicken stock or water as necessary to keep moistened during the cooking process.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Braised Sauerkraut:
Rinse the sauerkraut of most of the salt in repeated cold-water washings. In the olive oil, sweat the onions until translucent. Add the wine and reduce. Add the sauerkraut and seasonings and cook to coat with the wine. Add the chicken stock, caraway seeds, bay leaves and pepper and simmer until most of the liquid is reduced. Adjust the seasoning with salt if necessary.
Yield: 4 to 6 servingsSmoking Cure:
Mix the sugars and salts together, then spread a layer in a pan. Place your pork, duck or other meat to be smoked on top of the cure and sprinkle more on top until completely covered. Let stand for 20 to 30 minutes, then rinse all the sugar/salt off, pat dry and smoke in a stovetop smoker.
Yield: 6 pounds
Recipe courtesy Brian Ross, The Biltmore Hotel