Choucroute Garni (Hackse Platter) Recipe 🥘

Overview:

Choucroute Garni, also known as Hackse Platter, is a delectable German-inspired dish that boasts a harmonious blend of flavors, incorporating pork, sauerkraut, apples, and aromatic spices. Originally featured in a 1981 BH&G cookbook, this recipe is a testament to the time-honored tradition of European cuisine, offering a symphony of tastes that will surely delight your palate. While it requires a bit of time and effort to prepare, the end result is well worth it, promising a meal that will make your taste buds dance with joy.

Recipe Details:

Cook Time: 1 hour and 30 minutes
Prep Time: 1 hour
Total Time: 2 hours and 30 minutes
Servings: 12

Ingredients:

Ingredient	Quantity
Onion	1
Bacon drippings	1
Fresh pork hocks	3
Sauerkraut	3
Cooking apples	3
Brown sugar	2
Whole cloves	2
Garlic cloves	4
Bay leaf	3
Pepper	2
White wine	1
Potato	1

Instructions:

In a 5-quart Dutch oven or saucepan, cook the onion in bacon drippings for about 5 minutes, or until tender.
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Remove from heat.
Add the fresh pork hocks or spare ribs to the Dutch oven.
Cut the pork shoulder roll crosswise into 3/4-inch thick slices, then add the shoulder pieces or loin chops to the Dutch oven.
In a large bowl, stir together the sauerkraut, cooking apples, brown sugar, whole cloves, garlic cloves, bay leaf, and pepper.
Spoon the sauerkraut mixture over the meats in the Dutch oven.
Pour white wine over all.
Cover and bake in a preheated 375-degree Fahrenheit oven for about 1 1/2 hours, or until the meats are tender.
Meanwhile, prepare the desired combination of sausages:
- For bratwurst, bockwurst, and thuringer, place them in an unheated skillet with 2 to 3 tablespoons of water. Cover and cook until the water is evaporated and the sausages are cooked.
- For knackwurst and frankfurters, add them to boiling water in a saucepan. Cover and simmer for 5 to 10 minutes, or until hot.
Mound the sauerkraut mixture into a deep wide serving platter or a large bowl.
Arrange the cooked meats and sausages around and on top of the sauerkraut.
Serve with boiled potatoes for a hearty and satisfying meal.