Mastering the Art of French Cooking | Julia Child
- Choucroute Braisée à l'Alsacienne [Braised Sauerkraut], p. 498
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
You can watch me make this recipe on my YouTube channel here.
Butter Count: +4 TB
Cost: $12.03 [~$2.00 per serving]
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This recipe was so exciting to make! I love sauerkraut, but I always considered it a final product. I would just open the bag, pile it high on a hot dog, and enjoy. It never crossed my mind to cook it further, but I'm so glad that I discovered this sauerkraut. If you are unsure about sauerkraut then you definitely need to give this recipe a try. The sourness of it is barely there, and it is just packed full of flavor. Oh, and you get to cook with juniper berries. How fun is that??
LAURA'S RATING: 9
BRIAN'S RATING: 7
This sauerkraut earned a high rating from me. I could eat this at all times, and paired with a sausage link, it tastes even better. The only reason it didn't get a perfect ten is because I wish that a little more of the sourness was there. Maybe next time I make this I won't rinse it as much. Either way though, this recipe is a winner, and I recommend it to everyone!
First, the sauerkraut gets a bath. This will remove all of the briny flavor. I used Boar's Head sauerkraut which comes in a bag in the deli section of a grocery store. You can also used canned sauerkraut, but Julia says it won't be as good. The sauerkraut is soaked for 20 minutes, and the water is changed 3 times during that time period. After soaking, it is squeezed until most of the water is out.
Next thing, is boiling bacon! I don't think I'll ever get used to boiling bacon. I get that it removes the smokiness of American bacon, but I like the smokiness. Boiling bacon is one of the things you'll never catch me doing after this project is complete!
Now it's time to add in all of our veggies. The bacon, carrots, and onions get cooked in butter slowly for ten minutes until softened. The drained sauerkraut is added in and cooked for an additional ten minutes.
An herb and spice packet consisting of parlsey, bay leaf, peppercorns, and juniper berries is burried underneath the sauerkraut and white vermouth and stock are added until the sauerkraut is covered. Now all of this just gets cooked for 5 hours in the oven. Yes, 5 hours! So you must plan ahead for this one.
I served the sauerkraut sausage which was absolutely the right decision. You can also serve it with pork chops, roast pork, ham, goose, duck, or pheasant.
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
May 10, 2021 by Laura Bullock
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