Wednesday, March 23, 2011

Choucroute garni






I first had choucroute in France more than 40 years ago. Depending on how many people were being served, some of the platters were freakin' enormous. My version today is very modest. I used homemade sauerkraut (it only takes a few days and very little effort), a kielbasa I got on sale, and boiled potatoes. You can make this with a variety of meats, from corned beef to hotdogs (although maybe wurst is best, LOL). It bears a remarkable resemblance to New England boiled dinner, and is no doubt related genealogically speaking. For a sauerkraut recipe see "Kimchi and sauerkraut", my post from May 15, 2010. I needed to stop by the Georgetown Safeway to get prescriptions for Peter so decided to see what other meat I could find. I did find some white sausages to go with my kielbasa.
I'm not going to post a formal recipe for this. It isn't needed. Boil the potatoes; boil, steam or fry your meats; heat up your sauerkraut. Put it all together on a platter. Invite people over.

1 comment:

Jenn said...

Simple. I like that! Sounds like a German dish my grandma used to make.

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