With so much smoky meat going on, it seems like the dish would be overwhelmingly heavy, but the bright zing of sauerkraut keeps it from tasting monotonous. I love making sauerkraut at home and choucroute garnie is the perfect use for an overabundant supply. It's also a great dish for a party, because there is no way one person could (or should!) eat all that pork alone.
Choucroute garnie gatherings: a new holiday tradition?
Get the recipes:
• Choucroute Garnie: This basic recipe from Bon Appetit mixes apples with the sauerkraut for added sweetness.
• Jacques Pépin's Choucroute Garnie: The French chef's take on the classic.
• Quick Choucroute Garnie: A weeknight-friendly, loose interpretation of the original.
• 5-Week Choucroute Garnie: If you want to go all out, check out these instructions from the blog No Recipes, which has you ferment the sauerkraut, stuff the sausages, smoke the pork and finally assemble everything in a DIY extravaganza.
Read the essay & get the recipe:
• The Man Who Ate Everything by Jeffrey Steingarten: $10.12 on Amazon
Have you ever made choucroute garnie at home? Do you find the dish as comforting as we do?
(Images: No Recipes, used by permission.)