Choucroute is the fancy fucking French word for Kielbasa and 'kraut. That's how you do it, peeps - make peasant food, then slap a fancy word on it, and everyone will think you're a master chef. And they'll be right.
6
0:30
1:15
• 3 tbsp. butter
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 cups chicken stock
• 2 ½ cups dry white wine
• ½ tsp. caraway seeds
• 10 juniper berries, crushed
• 1 bay leaf
• 1 sprig rosemary, destemmed
• 6 sprigs thyme, destemmed
• 4 sprigs Italian parsley, destemmed and chopped
• 64 fl. oz. sauerkraut, drained
• ½ lb. Bacon, chopped
• 2 lbs. Kielbasa, string removed and cut into 4-inch logs
• Salt and pepper, to taste
Add butter to a Dutch oven, and turn the heat to medium-high. Once the butter has melted, add the onions and garlic, and sauté about 10 minutes, until the onions are translucent.
Add the chicken stock, wine, caraway seeds, juniper berries, bay leaf, rosemary, thyme and parsley. Turn heat to high and bring to a boil; once boiling, reduce to a simmer. Add the sauerkraut, and simmer, covered, for 15 minutes. Add the Bacon, then cover and simmer for 15 minutes. Nestle the Kielbasa into the sauerkraut, then cover and simmer for 30 minutes.
Ladle into bowls, garnish with freshly cracked black pepper, and serve with a hunk of crusty bread.