Tuesday, May 10, 2011

Choucroute by Crout

Mine wasn't as elaborate as this picture. It consisted of homemade sauerkraut, Yukon gold potatoes and turkey kielbasa. Know what? It tasted as good as what you see up there. There's nothing to it. I quartered the taters, put them in a large saute pan with the sausage, topped it all with wads of my excellent sauerkraut, added some chicken stock for additional moisture. Then at the end, just before serving, I sprinkled it with some freshly ground caraway seeds and a bit of black pepper. All it took to cook it was to get it to a simmer and then into a 375 oven for about 50 minutes or so.


Jenn said...

Meals like this always remind me of my grandma (dad's mom)..she was German and would make meals like this at least once a week :)

Bo said...

I've never eaten a meal like that.

Mary said...

It sounds delicious, Stephen. You are correct about the peppers. The poblano is larger. Have a great day. Blessings...Mary

Pam said...

A hearty and tasty sounding meal.

Pam said...

I know this is good! It's a perfect, easy dish and I love lots of caraway seed and pepper with it. There is some turkey kielbasa in the fridge now and I will make it similar to this.

Create. Snap. Eat. said...

Excellent sauerkraut?! You must teach me what you know!

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