CHOUCROUTE

5th of February and finally I started to feel like I have fallen into somewhat of a normal routine and a ease in my daily life. I have great courses this period, I really love the macroeconomics, such a interesting subject. I also have found myself rolling out that yogamat every day and gosh – it does wonders to my body. I can’t really say I dislike the fact that the sun is shining bright and the D-vitmains attack every time you step outside either. Life is good right now and I love it.

Choucroute is a old favorite of mine, actually it is the first dish I ever cooked as a apprentice in the kitchen. I love the fatty bacon with the sweet and sour sauerkraut and the meaty sausage. It’s a match made in heaven!

choucroute

For one serving, you’ll need;
1 sausage of choice
50 g (about 3 rashes) of streaky bacon
100-150 g sauerkraut
1 apple
0,5 cup chicken stock
1 glass of white wine
1 bay leaf
1 tsp of whole black peppercorns
2 cooked potatoes
Dijon-mustard
Honey

choucroute

Do this;
Preheat the oven to 200 degrees. At a baking paper lined tray place the bacon and the sausage (pricking them so they don’t break). Bake in the oven until the bacon is crispy and the sausage is cooked through and have got some color.

In a medium pan – heat up the sauerkraut with the wine, chicken stock and the spices. Once it bubbles, add in the apple and cook for a good 30 min. Take out the spices and place potatoes cut in smaller pieces in the pan to heat up.  

Combine equal amounts of honey to dijon mustard, then take your crispy bacon and chop it up into rough pieces. Place your sauerkraut in a bowl, sprinkle over the bacon and then cut the sausage in half and place it on top. Serve with generous dollops of honey-mustard and a good glass of wine. 

choucroute

12 Comments Add yours

  1. ramblingtart says:

    This sounds absolutely marvelous! 🙂 After stifling heat this summer, coolness arrived yesterday and I’m so glad. 🙂 I too have been getting into my groove at last and it feels wonderful.

    Liked by 1 person

  2. Yum, this sounds good.
    Everyone is doing yoga ! It has to do wonders for ones body…I better get into it 🙂 Have a great weekend.

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    1. Do it 🙂 I’ve been on and off yoga 5 years now and gosh it feels great, so stress-reliving and it gets you stronger 🙂

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  3. What a lovely recipe and post!~ It is almost how I make mine, only we just call it sauerkraut and sausage, except I use beer instead of wine. I don’t know why, that’s just how I learned it…

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    1. Oh that’s sounds incredible also! I have to try it with beer, do you use a lighter or darker beer for it?

      Liked by 1 person

      1. Either works, but I like a lighter beer and if it has a bit of bitterness, I might use just a smidge of sugar to balance it. I guess that makes sense because wine has a natural sweetness that beer doesn’t…a German relative told me once that she always adds a pinch of sugar to her sauerkraut.

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      2. I have to give it a try, maybe I’ll go for a Swedish lager and try a Swedish version of it 🙂

        Liked by 1 person

      3. Yum!! And I can’t wait to try it with wine! 🙂

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  4. chefjulianna says:

    Saurkraut and sausage are a match made in heaven! So yummy! 😀

    Liked by 1 person

  5. Jhuls says:

    The dish sounds so good. 😀

    Like

    1. Thank you darling 🙂

      Liked by 1 person

  6. Ginger says:

    There’s nothing like sauerkraut, especially when it comes with a sausage …. Heaven!
    Ginger 😉

    Like

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