Choucroute garnie is French for dressed sauerkraut. It comes from the Alsatian region of France near the border of Germany. Thus the mix of culture. It is starting to get cold here, so traditionally the pressure cooker comes out. And this dish is one of my favorite Fall foods. What normally would cook in the oven for 2 1/2- 3 hours can be done in 10 minutes! So a great way to cook during the work week. In case anyone has a pressure cooker I'm posting the recipe. It should be a guide as it's one of those dishes that uses what is on-hand.
Choucroute Garnie
2 lbs. sauerkraut, drained
2 T butter
2 C thinly sliced onion
1 C white wine, you can use beer as well
1 lb. kielbasa or another cooked sausage
1 lb. bratwurst
1 1/2-2 lbs country ribs, smoked pork chops, or spare ribs
2 large apples, quartered, cored, no need to peel
2 tsp caraway seeds
1 1/2 lbs potatoes cut into 1" chunks
Rinse sauerkraut if it is too salty. Drain well. Heat butter in cooker, add onions and cook over med. heat until onions are browned 3-5 min. add uncooked meat and brown. Add wine or beer, sauerkraut, kielbasa, apples, caraway seeds and potatoes.
Lock lid in place, over high heat bring to high pressure. Lower heat just enough to maintain pressure, cook 10 minutes. Release pressure, open lid, Bon Appetit!
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