Ingredients with Measurements:
- 4 saucisses de Strasbourg (Strasbourg sausages)
- 1 jar of choucroute (sauerkraut), drained
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of caraway seeds
- 1 teaspoon of juniper berries
- 1 bay leaf
- 1 cup of chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 5 minutes.
3. Add the caraway seeds, juniper berries, and bay leaf and stir to combine.
4. Add the drained choucroute to the pot and stir to combine with the onion and spice mixture.
5. Pour in the chicken broth and stir to combine.
6. Bring the mixture to a simmer and let cook for 10-15 minutes, stirring occasionally.
7. While the choucroute is cooking, heat a separate pan over medium heat.
8. Add the sausages to the pan and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes.
9. Once the sausages are cooked, remove them from the pan with tongs and transfer them to a plate.
10. Serve the sausages on top of the choucroute and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 20g
Carbohydrates per serving: 20g
Fiber per serving: 5g
Sugar per serving: 5g
Sodium per serving: 1200mg
Substitutions for ingredients:
- Any type of sausage can be used instead of saucisses de Strasbourg.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fennel seeds can be used instead of caraway seeds.
Variations:
- Add sliced apples or pears to the choucroute for a sweet and savory twist.
- Top the sausages with a dollop of Dijon mustard for extra flavor.
- Serve the dish with boiled potatoes on the side.
Tips and tricks:
- Make sure to drain the choucroute well before adding it to the pot to prevent excess liquid.
- Use tongs to turn the sausages in the pan to prevent them from breaking apart.
- Let the choucroute simmer for at least 10 minutes to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large bowl or on a platter with the sausages arranged on top of the choucroute.
Garnishes:
Garnish the dish with fresh parsley or chopped scallions for a pop of color.
Pairings:
Pair the dish with a crisp white wine or a cold beer.
Suggested side dishes:
Serve the dish with boiled potatoes or crusty bread on the side.
Troubleshooting advice:
- If the choucroute is too sour, add a pinch of sugar to balance out the flavors.
- If the sausages are not cooked through, let them cook for a few more minutes in the pan.
Food safety advice:
Make sure to cook the sausages to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Saucisse de Strasbourg et Choucroute is a classic Alsatian dish that originated in the northeastern region of France.
Flavor profiles:
The dish is savory and slightly tangy from the sauerkraut, with a hint of sweetness from the sausages.
Serving suggestions:
Serve the dish as a main course for lunch or dinner.
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Region: French