The Meal Plan: DIY Choucroute Garnie

We map it out, you pull it off. Got sauerkraut?
Jan 21, 2014 1:00 pm

Tonight's Meal Plan is brought to you by the winter storm keeping you inside. Fight off the chill, make a big pot of fancy sauerkraut (duck fat, bacon, beer and wine) and top it with your favorite pork(s). It's DIY choucroute garnie — kraut with meaty stuff on top. If you've never had this famous Alsatian dish and have ever enjoyed a ball park dog, we have a cooking project for you.

      John Besh's Choucroute Garnie Recipe

      A meat over sauerkraut platter served family style
      Jan 3, 2014 3:00 pm
      Photo: Maura McEvoy

      Choucroute, like many peasant foods, is best served family style — on a huge platter of sauerkraut studded with sausages and bacon. Search your farmers markets for artisanal fermented sauerkraut, you’ll find its deep flavor makes all the difference. John Besh's full recipe, after the jump.

      Holiday In Ljubljana, Slovenia? Damn Right. Here's 8 Places To Eat Really Well.

      Difficult to pronounce, easy to find quality grub
      Dec 17, 2013 11:00 am

      Counter to what your instincts might say, December is a lovely time to visit Ljubljana, the charming, if difficult-to-pronounce capital of Slovenia. Its cuisine reflects the influences of these better-known neighbors - you're as apt to encounter fresh seafood and handmade pasta as you are sausage and sauerkraut. Here are some gastronomic pit stops you shouldn't miss.

      Our 15 Sourest, Pickled and Fermentastic Stories

      C'mon, pucker up to this tongue-curling food trend
      Jun 21, 2013 1:01 pm

      We were inspired by a slew of stories dedicated to all things tart, fermented, pickled and otherwise made nice and sour (particularly this one from Slate — we're salivating). As it happens, we also have a ton of coverage on yogurt, pickles, kombucha, kimchi, kraut, vinegar and more, and as a result, we're currently discussing who will be pickling what this weekend.

      DBGB's Super Secret Sauerkraut Recipe

      But a secret no more!
      Apr 3, 2013 4:01 pm

      We recently interviewed Eli Collins, executive chef at Daniel Boulud's sausage-centric restaurant DBGB, after a sausage and beer-pairing dinner that left us speechless. Turns out, a lot of the magic is in the sauerkraut. Luckily we nabbed this proprietary recipe and patiently waited 3 weeks to see how it turned out. The results, after the jump. 

      Sausage and Sauerkraut Fritter Recipe

      Classic German sausage and kraut hits the fryer
      Feb 7, 2012 6:01 pm
      Photo: Jeremy Nolan

      These are the perfect party snack: crispy sauerkraut fritters dipped in sweet mustard sauce.  You can fry them ahead of time and serve them at room temperature.

      Building A Better Bratwurst

      How to dress up a Brat with tricked-out sauerkraut
      Jan 17, 2012 5:01 pm

      In some ways the bratwurst that you expect at almost any All-American tailgate is already perfection. Meat, bun, sauerkraut, mustard all working together to bring happiness to grilling gourmands everywhere. So how do you improve on perfection? By messing with the condiments!!

      More Sausage Love: Brats Mit Kraut

      The bratwurst-acid relationship: how do you do it?
      Dec 9, 2011 12:01 pm
      sausages and sauerkraut

      The only people I know who don't appear to need something sour, acidic or crunchy to offset the richness of sausage are the Brits. Rather, they serve their brats, or bangers, on top of more richness — buttery mashed potatoes doused with buttery gravy.


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