Olympia Provisions–Style Choucroute Garnie
By Bryan RoofPublished on September 15, 2023
Time
1¼ hours
Yield
Serves 8
Ingredients
Before You Begin
The sausages are scored so that they heat through more quickly and get crispier in the pan. Two pounds of sauerkraut typically yields 1 to 1½ cups of brine, depending on the brand. The variability is OK; just add enough water to the potato-brine mixture to cover the potatoes by 1 inch. This recipe was developed with Olympia Provisions meats and sauerkraut, but other brands can be used.
Instructions
- Combine sauerkraut brine, potatoes, salt, and enough water to cover potatoes by 1 inch (4 to 5 cups) in large saucepan. Bring to boil over high heat, reduce heat to medium-low, and simmer until paring knife inserted into potatoes meets no resistance, about 10 minutes. Off heat, let potatoes sit in cooking liquid while preparing sausages. (Once cooled, potatoes can be refrigerated overnight in liquid.)
- Meanwhile, score kielbasa, Frankfurters, and bratwurst on 2 opposing sides, ⅛ inch deep, about every ½ inch. Heat lard in 12-inch nonstick skillet over medium-high heat until just smoking. Add about two-thirds of sausages to pan and cook until browned on each scored side, 2 to 3 minutes per side; transfer to plate. Repeat with remaining sausages and ham (ham will only brown slightly), then transfer to plate.
- Cook bacon in large Dutch oven over medium-low heat until fat is rendered and bacon is nearly crispy, 10 to 12 minutes. Increase heat to medium and stir in drained sauerkraut and wine. Drain potatoes and stir into sauerkraut mixture. Bring to simmer over medium heat, cover, and cook for 5 minutes.
- Nestle sausages and ham into sauerkraut mixture (some sausages will need to sit on top; this is OK). Cover and continue to cook 5 minutes longer. Transfer sausages and ham to plate. Transfer sauerkraut mixture to large, shallow platter, then top with sausages and ham. Serve with mustard.
Time
1¼ hoursYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
“Choucroute Garnie” translates to “garnished sauerkraut.” And in this Alsatian dish, the sauerkraut is garnished with plenty of pork. Our recipe is inspired by Elias Cairo, co-owner and lead salumist of Olympia Provisions in Portland, Oregon. (Read about our visit.) He explained to us that each butcher and chef has their own version that they serve for friends or as a family meal at their restaurant. Scoring three kinds of sausages before pan-frying them allowed them to get crispier in the pan. Seared ham and rendered bacon drove home the porky richness, and if you count lard, brought the pork count to six. Cooking potatoes in sauerkraut brine infused them with tons of flavor. Combining the potatoes, kraut, meats, and some slightly acidic riesling and letting everything simmer together melded the flavors of this comforting dish.
Before You Begin
The sausages are scored so that they heat through more quickly and get crispier in the pan. Two pounds of sauerkraut typically yields 1 to 1½ cups of brine, depending on the brand. The variability is OK; just add enough water to the potato-brine mixture to cover the potatoes by 1 inch. This recipe was developed with Olympia Provisions meats and sauerkraut, but other brands can be used.
Instructions
- Combine sauerkraut brine, potatoes, salt, and enough water to cover potatoes by 1 inch (4 to 5 cups) in large saucepan. Bring to boil over high heat, reduce heat to medium-low, and simmer until paring knife inserted into potatoes meets no resistance, about 10 minutes. Off heat, let potatoes sit in cooking liquid while preparing sausages. (Once cooled, potatoes can be refrigerated overnight in liquid.)
- Meanwhile, score kielbasa, Frankfurters, and bratwurst on 2 opposing sides, ⅛ inch deep, about every ½ inch. Heat lard in 12-inch nonstick skillet over medium-high heat until just smoking. Add about two-thirds of sausages to pan and cook until browned on each scored side, 2 to 3 minutes per side; transfer to plate. Repeat with remaining sausages and ham (ham will only brown slightly), then transfer to plate.
- Cook bacon in large Dutch oven over medium-low heat until fat is rendered and bacon is nearly crispy, 10 to 12 minutes. Increase heat to medium and stir in drained sauerkraut and wine. Drain potatoes and stir into sauerkraut mixture. Bring to simmer over medium heat, cover, and cook for 5 minutes.
- Nestle sausages and ham into sauerkraut mixture (some sausages will need to sit on top; this is OK). Cover and continue to cook 5 minutes longer. Transfer sausages and ham to plate. Transfer sauerkraut mixture to large, shallow platter, then top with sausages and ham. Serve with mustard.
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