* Exported from MasterCook Mac * Savory Choucroute Recipe By : Delicious Decisions/tpogue@idsonline.com Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Sauerkraut -- plastic bag not can 1/2 lb Slab bacon 4 tb Unsalted butter 3/4 c Carrot -- julienned 1 1/2 c Onion -- sliced 5 Parsley sprigs 7 Peppercorns 2 Bay leaf 1/2 c Gin 1 c Dry white wine 1 c Chicken stock -- defatted 2 c Beef stock -- or more if needed 1 lb Knockwurst 1 lb Bratwurst Salt -- to taste Pour off brine from sauerkraut and rinse. Drain and repeat. Squeeze out all water. Cut bacon into pieces and cook in one cup water, simmering about 10 minutes. Drain. Melt butter in a three-quart, non-aluminum casserole over medium heat. Add bacon, carrots, and onions and cook slowly for 10 minutes. Mix in sauerkraut and cook an additional 10 minutes. Add parsley, peppercorns, bay leaves, gin, wine, and stock. Mix well and add salt. Preheat oven to 300 F. Butter a piece of waxed paper large enough to cover kraut. Place buttered side down in pan and press. Bring to a simmer, cover, and bake in the oven 4 1/2 hours. Prick sausages and brown lightly in a skillet. Remove cover and waxed paper from casserole and add sausages to kraut (without rendered fat). Continue oven cooking for another 30 minutes or until liquid is absorbed. - - - - - - - - - - - - - - - - - - Per serving: 831 Calories; 51 g Fat (57% calories from fat); 37 g Protein; 47 g Carbs; 102 mg Cholesterol; 3755 mg Sodium Notes: Choucroute tastes best if prepared a day ahead and reheated before serving.