Choucroute garnie
Choucroute garnie ( French for garnished sauerkraut ) is an Alsatian dish consisting of sauerkraut with sausages and other types of salted meat , as well as potatoes . It is particularly similar to the Bernese platter and the Austrian farmer's feast , but also other sauerkraut dishes such as the slaughter platter .
Choucroute is a phonological French form of the Alsatian Sürkrüt , German sauerkraut .
The German and Eastern European dish sauerkraut spread further and further west after the Peace of Westphalia in 1648 and is now on the menu in large parts of France.
There is no fixed recipe for choucroute garnie , the tradition and tradition are strongly influenced by the region. What they all have in common is that sauerkraut is cooked down together with various types of meat.
Traditional recipes require three characteristically different sausages: Viennese sausages , Montbeliard sausages and the Saucisson Vaudois. In addition, there are fatty or heavily cured forms of pork such as bacon, shoulder bacon and ham (rolled ham). Variations exist in the use of fish or chicken / goose meat as a substitute for pork, but this is unusual and rarely found.
The sauerkraut is boiled with a glass of Riesling or other dry white wine as well as with various types of vegetables. Some recipes also include onions or apples. The gastronomy journalist Jeffrey Steingarten tried to write down an authentic recipe in 1989. He explains that every traditional recipe includes black pepper , cloves , garlic , juniper berries , onions, and potatoes . Usually a bay leaf and wine are also added.
Like cassoulet , pot au feu and other traditional French dishes, choucroute garnie is a traditional, inexpensive dish with many different variations, such as Choucroute Royale , which contains champagne instead of Riesling, or with the use of higher quality ingredients (such as foie gras and game) found both in traditional sources (e.g. Ali-Bab ) and in recipes by renowned chefs and restaurants.
Choucroute garnie is also offered in France as a microwave dish in a ready-to-use form. The Hungarian variant of choucroute garnie contains stuffed cabbage leaves in addition to the other ingredients. Chopped cabbage can also be added to make the dish less fermenting and therefore easier to digest.
Trivia
Choucroute is also known in France as the hairstyle made famous by Brigitte Bardot in the 1960s. It involves combed up and tied up blonde hair in an unarranged style. Visually, the head of hair looks like served sauerkraut, hence the name.
See also
Farmer's feast and Bernese platter
Individual evidence
- ↑ Rock Garden, Jeffrey: True Choucroute . In: The Man Who Ate Everything . Vintage Books, 1997, ISBN 0-375-70202-4 , pp. 237-248.
- ^ Ali-Bab, Gastronomie pratique: Une bible gourmande en 5000 recettes , ISBN 2082007286