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Choucroute Garnie & Diijon Vinaigrette Green Salad

Featured by Red Thread Wines in the Platinum Wine Club.
Choucroute Garnie & Diijon Vinaigrette Green Salad


This hearty stew from Alsace, France is a delicious accompaniment to a substantial red wine from your Gold Medal Wine Club shipment!

Yield: 6
Prep Time: 25 Minutes
Cook Time: 180 Minutes


Choucroute Garnie:
• 1 3/4 pounds smoked meaty ham hocks
• 1 pound fully cooked bratwurst
• 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
• 2 large onions, chopped
• 1 teaspoon juniper berries (optional)
• 1 teaspoon whole black peppercorns
• 10 whole cloves
• 8 whole allspice
• 3 bay leaves
• 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
• 2 2-pound jars sauerkraut, squeezed dry
• 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
• 1 pound fully cooked knockwurst
• 2 cups Alsatian Pinot Blanc or other dry white wine
• 2 pounds small red-skinned potatoes
• 2/3 cup chopped fresh parsley
• Assorted mustards
• Prepared white horseradish

Dijon mustard vinaigrette:
• 2 tablespoons sherry vinegar
• 1/2 tablespoon minced shallot
• 1/2 tablespoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and freshly ground pepper


Choucroute Garnie:
1. Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)

2. Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.

3. Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.

4. Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

Dijon mustard vinaigrette:
In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard. In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper. Add the dressing to your favorite mix of greens.

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