Choucroute
19/7/2012
Serves 8
This is originally a dish from the Alsace region of northeastern France – an area well known for both its sausages and wine.
Ingredients
| 3 tbsp | Butter |
| 2 stalks | Celery |
| 1 | Carrot |
| 2 | Sausages, garlic, sliced |
| 2 pieces | Smoked bacon |
| 2 tsp | Caraway |
| 1 | Savoy cabbage |
| 1 can | Chickpeas |
| 1 can | Sweetcorn |
| 1 to taste | Fresh herbs |
| 2 cups | White wine |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Place the first 6 ingredients into a large saucepan. Cover with a lid and cook without colour for 10 minutes.
- Add the thinly sliced cabbage and white wine. Stir well before covering with the lid.
- Cook gently for about 30 minutes or until the cabbage is tender and takes on the cooked smells of garlic and sausage. Season and serve.
Cook's tip:
If the wine starts to evaporate too quickly, add a cup or so of water to ensure the saucepan never runs dry.
Wine Match
Related Recipes
Sausage roll spirals
Dip your hands in a bowl of cold water and squeeze the sausage meat (either pork, beef, lamb or chicken) out of the sausage...
2
Pambozas (sausage and potato sandwich)
Mexican street food at its most comforting. Use the salsa fresca recipe to dip the sandwich in before toasting. So good!
Warren Elwin
3
Sausage goulash
Combine all ingredients in a large saucepan. Bring to the boil, then turn down the heat and simmer very gently over a low...
Comments