Sauerkraut in Russia is a familiar product and is not considered either delicious or exotic. However, this product, familiar to many, is able to surprise and delight lovers of delicious and hearty dishes. In Siberia, dumplings are made with cabbage, Poles are proud of bigos - a dish made from cabbage and several types of meat, and even sophisticated French people eat choucroute garnie - a traditional Alsatian recipe for making sauerkraut with potatoes and sausages.
It is necessary
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- Traditional Alsatian sauerkraut with sausages (choucroute garnie)
- 0.5 kg of sauerkraut;
- 2 strips of bacon;
- 4 pork sausages;
- 200 g smoked brisket on the bone;
- 1 glass of dry white wine;
- 1 tablespoon duck fat
- 1 medium onion;
- 3 potatoes;
- 5 juniper berries;
- 2 cloves of garlic;
- 2 carnation buds;
- 1 tablespoon coriander seeds
- 1/2 tablespoon of mustard seeds.
- Lesser Poland Bigos
- 1 cup pitted prunes
- 30 g dried porcini mushrooms;
- 500 ml of water;
- 1 tablespoon of pork fat or vegetable oil;
- 1 medium onion;
- 1 swing of fresh cabbage;
- 0.5 kg of sauerkraut;
- 250 g of Polish smoked sausages;
- 250 g sausages;
- 500 g pork;
- 3 large tomatoes;
- 1 glass of dry red wine
- preferably Madeira;
- 1 bay leaf;
- salt and pepper to taste.
Instructions
Step 1
Traditional Alsatian sauerkraut with sausages (choucroute garnie)
This is a folk dish, originally from Alsace and Lorraine, so it makes no sense to adhere to its recipe thoroughly. There are certain traditions in its preparation, preferred products, technology. It is important that it contains several types of meat, sauerkraut and potatoes, but sometimes, in addition to pork, goose meat is added to choucroute garnie, or, on the contrary, instead of goose fat, pork is added. Some recipes feature sour apples, similar to Antonovka, and the adherents of tradition claim that with only three types of sausages - Frankfurt sausages, Strasbourg sausage and Monteblo sausages, you will get a real right taste.
Step 2
Melt the goose fat in a large, heavy saucepan. Peel the onion and cut into small cubes. Fry it in duck fat until transparent. Stir in sauerkraut. Add spices - juniper, cloves, mustard and coriander seeds, peeled garlic cloves. Remove the brisket from the bone and cut into small cubes. Cut the bacon and pork into squares and place with the cabbage. Add the brisket bone. Pour in white wine and mix well. Simmer over low heat for about 2 to 3 hours, covered, stirring occasionally.
Step 3
Peel and boil the potatoes shortly before cooking. Cook the sausages. Choucroute garnie is served like this - stewed cabbage is placed on a plate, slices of boiled hot potatoes are placed on top and the whole structure of the sausage is crowned.
Step 4
Lesser Poland Bigos
Pour prunes and dried mushrooms with boiling water and let it brew for 30-40 minutes until soft. Chop fresh cabbage into strips, chop the onion into small cubes. In a large saucepan, melt the pork fat and fry the onion on it until transparent, add fresh cabbage and simmer over low heat until it is halved. Rinse sauerkraut, squeeze. Cut the pork into cubes. Also cut the sausage and sausages into pieces. Add sauerkraut, meat, spices, mushrooms and prunes to the stewed fresh cabbage.
Step 5
Pour boiling water over the tomatoes, peel and chop finely. Add with wine to bigos. Mix everything well, bring to a boil, reduce heat to low and simmer for 3-4 hours, stirring occasionally and adding a little boiling water if necessary.
Step 6
Bigos is considered a hunting stew, therefore the composition of meat in this also popular dish is not strictly regulated - the main thing is that there are many different types of it, at least five, and among the meat there were sausages and sausages. They put meat of duck, hare, wild boar, pheasant in bigos, but sometimes they also add simple beef. The longer the bigos is stewed, the tastier it is. Connoisseurs and amateurs say that this dish becomes the most breathtaking after standing all night on a cooling stove the very next day. Bigos is also served with hot boiled potatoes and warm rye bread.
