Choucroute(Show-Crewt) is just the fancy sounding French name for sauerkraut. Of course it gets dressed up a bit, and many who find sauerkraut's taste to be a little potent can wrap their taste buds around choucroute's spices and subtlety.
- 1 Tablespoon allspice, ground
- ¼ cup juniper berries, ground
- ¼ cup coriander seed, ground
- ¼ cup caraway seed, ground
- 1# sauerkraut, rinsed
- 1 yellow onion, julienne
- 1 teaspoon thyme, picked and minced
- 2 Tablespoons duck fat, lard or butter
- 1 Tablespoon Choucroute Spice
- 2 Tablespoons sugar
- ¼ cup white wine
Whisk all the ingredients for the Choucroute Spice together. Store in a jar with a tight-fitting lid or a zip lock bag until needed.
To cook the choucroute start by sweating the julienned onions and thyme in the duck fat. Add the choucroute spice, sugar, white wine, and sauerkraut and cook until very little liquid remains. Cover and hold hot until needed.