Choucroute garnie

[chickenfeet]

Springtime is over and summer is past, as the song says. So it must be time to lay aside the delicate confections and palate teasers of the hot season and get stuck into some real food. To which end I hied me to the Hungarian Pig Guys and discovered, to my delight, that they had sauerkraut. Their sauerkraut is the best (much better than the Ukrainian deli in the weekday market) and is, of course, surrounded by all manner of exciting porky things. Thus it was that I left the market laden with most of the necessaries for a big vat of choucroute garnie. To whit:

2kg sauerkraut
700g pork side ribs
600g double smoked bacon
2 smoked pork chops
4 large Oktoberfest sausages

These are currently being cooked with an onion or two, a couple of sliced apples, a bottle of riesling and some juniper berries, bay leaves and peppercorns.

Xposted to gastrogasm

Comments

[anayajay.livejournal.com]

Ohhh man, I'm jealous. We've been craving choucroute garni and today is precisely the crispy autumn day for it.

[okoshun.livejournal.com]

Sound fantastic. :)

sounds great!

[fortunatecave.livejournal.com]

lemme get the antacid out first though.

[sollersuk.livejournal.com]

Picky moment of the weekend: surely it's "to wit"? It's been that for centuries!

[a-d-medievalist.livejournal.com]

I'm making something very like this tonight, thanks to you!

[chickenfeet2003.livejournal.com]

I hope you enjoy it as much as we did!