Choucroute garnie
Choucroute garnie (French for garnished sauerkraut ) is an Alsatian dish consisting of sauerkraut with sausages and other salted meats, and often potatoes. It looks like the battle board.
Choucroute is a phonologically French form of the Alsatian Sürkrüt, German sauerkraut.
The German and Eastern European dish sauerkraut spread to the Peace of Westphalia in 1648 and in the adjacent areas of Alsace and is now run in many parts of France on the menu.
For choucroute garnie there is no fixed recipe, tradition and tradition is strong regional influences. Common to all that sauerkraut is cooked together with various meats.
Traditional recipes require three characteristic different sausages: Vienna sausages, Montbeliard Sausages and sausage Vaudois. These fatty or heavily salted forms of pork such as bacon, shoulder bacon and ham come ( Roll ham). Variations exist in the use of fish or chicken / goose meat as a substitute of the pork, but this is not typical and rather less common.
The sauerkraut is it boiled with a glass of Riesling or other dry white wine, and various vegetables. Some recipes include onions or apples. The gastronomy journalist Jeffrey Steingarten tried in 1989 to write down an authentic recipe. He explains that any traditional recipe black pepper, cloves, garlic, juniper berries, onions and potatoes contain. Most also a bay leaf and wine is included.
How cassoulet, pot au feu and other traditional French dishes is choucroute garnie a traditional, low-cost court from which there are many different variations, such as Choucroute Royale, which includes champagne instead of Riesling, or use higher-quality ingredients (such as foie gras and game), both in traditional sources occur (eg Ali - Bab ) as well as recipes from the best chefs and restaurants.
Choucroute garnie is also available in France as a microwave dish in a ready-prepared form. The Hungarian version of choucroute garnie includes stuffed cabbage leaves in addition to the other ingredients. Chopped cabbage can also be included to prepare the dish less fermenting and therefore to make compatible for digestion.
Trivia
Choucroute in France is also known as a hairstyle made famous by Brigitte Bardot in the 1960s. This blonde hair is combed high and bound together in a unarrangierten style. Visually see the hair from then as with served sauerkraut, hence the name.