*  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      pounds        sauerkraut -- plastic bag not can
      1/2  pound         slab bacon
    4      tablespoons   unsalted butter
      3/4  cup           carrot -- julienned
    1 1/2  cups          onion -- sliced
    5      sprigs        parsley
    7                    peppercorns
    2                    bay leaf
      1/2  cup           Gin
    1      cup           dry white wine
    1      cup           chicken stock -- defatted
    2      cups          beef stock -- or more if needed
    1      pound         knockwurst
    1      pound         bratwurst
                         salt, to taste
 
 Pour off brine from sauerkraut and rinse. Drain and repeat. Squeeze out all wat
 er. 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 sauerkra
 ut and cook an additional 10 minutes. Add parsley, peppercorns, bay leaves, gin
 , wine, and stock. Mix well and add salt.
 
 Preheat oven to 300F. 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 fro
 m casserole and add sausages to kraut (without rendered fat). Continue oven coo
 king for another 30 minutes or until liquid is absorbed.
 
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 Per serving (excluding unknown items): 831 Calories; 51g Fat (57% calories from
  fat); 37g Protein; 47g Carbohydrate; 102mg Cholesterol; 3755mg Sodium
 
 NOTES : Choucroute tastes best if prepared a day ahead and reheated before serv
 ing.
 
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