Sauerkraut Garni
12. Oct, 2009 
1 Comment
The cooler days and chilly nights bring back memories of favorite fall and winter dishes I had as a child growing up in The Netherlands. October brings Oktoberfest and sauerkraut. Now I realize that sauerkraut is one of those foods one either loves or hates. For the latter I suggest to give it a try. This recipe adds a ripe banana to the sauerkraut which modifies the taste and makes it more palatable for those who have not yet developed a taste for it. Also, my mother’s recipe mixes the potatoes in with the sauerkraut which softens the flavor. I have not found the “wine sauerkraut” which we would buy in Holland here so just buy a jar of sauerkraut. We will add wine later.
For 6 people.
Ingredients:
1 jar of sauerkraut, rinsed and drained,
6 large Yukon Gold potatoes (red potatoes will also do), quartered,
1 large ripe banana,
1 bottle of dry wine (Alsatian Riesling is perfect),
two pounds of assorted smoked or precooked sausages,
6 smoked pork chops or smoked tenderloin,
1 1/2 cup of chicken stock,
1/3 pound smoked bacon, cut crosswise into 1/4 inch strips,
10 juniper berries or 1/4 cup of gin,
10 black peppercorns.
2 bay leaves,
4 T butter,
2 yellow onions sliced,
3 cloves of garlic,peeled and smashed,
a jar of good coarse mustard,
crusty French bread,
a jar of preiselbeeren (lingonberries), if not available cranberries.
Melt butter on medium heat, add onions and garlic, cook until soft. Add bacon, cook until slightly brown. Add sausage and cook for 5 minutes more. Set aside. In large pan put drained and rinsed sauerkraut. Add stock and wine until 3/4 covered, add peppercorns and juniper berries and bay leaves. Cover and simmer for one and a half hours. In a separate, large pan boil potatoes in salted water until done, put through a colander, let potatoes dry. Add smoked pork chops to sauerkraut taking care there is still enough liquid in the pan. Cook for 15 minutes, drain and save liquid from sauerkraut.
To assemble: Mash potatoes, remove pork chops. Add banana and sauerkraut ( remove bay leaves), add onions, bacon and garlic and juices from their pan. Mix. If too dry add some liquid from drained kraut or half a stick of butter. Add chops and sausage to heat. Taste for more salt or pepper. Serve on large platter with meat arranged around the sauerkraut mixture. Serve with mustard, lingonberries and French bread and a glass of dry wine. Try to find a Pierre Sparr or Louis Sipp Riesling Alsace. The wine Spectator rates them 88 and 90 respectively. Priced at $10- and $18-.
Eet smakelijk! (Dutch for “Enjoy your meal”)
It finally got cold enough here in D.C. that I tried making this hearty meal. Perfect for rainy, football Sundays with the boyfriend. Thank you!
CF