Choucroute

     Although German by origin, this is Emeril Lagasse's recipe.  This is an Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, often with potatoes, but the emphasis is on wild game. I planned on using Reindeer, Ham Hocks, and Venison for this recipe.  It will be too large for the RV crockpot so this recipe will be prepared in the 6 quart ceramic stock pot. You can either bake it in the oven or simmer on top of the stove; your choice.  It is a great meal in a large pot lasting more than one day. 

1 pound of fresh sauerkraut (refrigerated/bagged is best.....canned or jar will do)

4 Tblspn fat

1/4 pound of chopped bacon, browned

1 medium onion, sliced

1 tspn thyme

2 bay leaves

1 tspn fresh ground black peppercorns

5 juniper berries, crushed

1 Tbspn garlic

1 ham hock, scored

1 cup chicken stock

2 cups dark beer

1 pound wild game sausage, sliced or quartered

1 pound of bratwurst, sliced or quartered

1 pound of small redskin taters

Good German stone grain, whole grain, or Lowensenf 

      Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside.

      In a large nonreactive skillet or stock pot, melt 3 tablespoons of the butter over medium low heat and add the bacon. Cook for 5 minutes; don't let the bacon brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. 

Simmerin' bacon & onions

      Add the drained sauerkraut and toss to combine. Add the thyme, bay leaves, peppercorns, juniper berries, and garlic,  Add the ham hocks, Chicken Stock, and beer and stir to combine. Cover the casserole and simmer over low heat for 2 hours, stirring occasionally.

Bacon, onion, ham hocks, chicken broth, dark beer, and seasonings

 beginning their 2 hour journey

      Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
      Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
      When the sauerkraut and ham hocks have cooked for 2 hours and the hocks are tender place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than two-thirds, add a bit more water. Cover the casserole and return it to the range.

The last 30 minutes

      Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through.  Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut.  Pass the mustard at the table.

Fertig fur den Verzehr.  Das Senf, bitte

      The best part about this dish is like most German food.  The sauerkraut you may have come to know and love will no longer taste that way, but blends into a more earthy, meatier flavor.  This is  something for which the Germans are famous.  

"Because apparently even when Germans aren't talking about food, they still like to talk about food" 

Hannah Butler

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