Thursday, 19 November 2015
I'm particularly enjoying my seasonalal doses of Choucroute (sauerkraut) this year. In previous years I've become rather tired of it after just a couple of meals; this year not so.
There are two types of Choucroute sold here in Autumn/Winter, raw and cooked; big piles of both are now found at all supermarket deli counters. I always buy the cooked which is slightly more expensive but tastier. The 600gms above cost a mere quid.
Traditional accompaniments range from smoked sausages, to cooked ham; always Pork based preserved meats. I usually add knackis, thick cut bacon, smoked sausage and sausisse de morteau, etc, as well as a few small boiled potatoes.
The Choucroute itself is simply re-heated in white wine.
So much for not eating too many smoked Pork products! Delicious.