coarse-textured smoked pork sausages -- such as kielbasa
6
fine-textured precooked sausages -- such as frankfurters
6
fine-textured precooked grilling sausages -- such as knockwurst
1 plump
coarse-textured smoked pork sausage -- such as kielbasa, cut in half lengthwise
Instructions
1.
In a large heavy pot, combine the fat, onions, and a pinch of sea salt. Sweat - cook, covered over low heat without coloring - until soft and translucent, about 5 minutes. Arrange the salt pork and smoked pork but on top of the onions. Spoon the sauerkraut on top. Add the seasoning mix (wrapped securely in a cheesecloth bag), salt and the wine. Add just enough water to cover (about 1 quart), cover the pot, and cook at the very gentlest of a simmer for 1 hour and 20 minutes. Stir the sauerkraut from time to time to distribute the seasoning. Add the kielbasa, cover and simmer for 10 minutes.
2.
Meanwhile, fill large saucepan with water and bring just to a boil. Add the frankfurters. Immediately turn off the heat and cover the pan. Let the frankfurters sit until firm to the touch and heated through, 10 to 15 minutes.
3.
In a large, dry non-stick skillet over medium heat, lightly panfry the grilling sausage (knockwurst) and the halved pork sausage (kielbasa) until browned, shaking the pan from time to time so they cook evenly, 7 to 10 minutes total.
4.
Using a large slotted spoon, transfer the sauerkraut to several large warmed serving platters. Cut the meats into serving pieces. Halve or quarter the sausages. Arrange the meats and sausage s all around. Serve with a variety of mustards.
Patricia calls this the quintessential Choucroute recipe. It's from the restaurant L'Alsaco in Paris.
... an excerpt of:
"The Paris Cookbook" from (Warner Books)
click on the cover to see it at Amazon.com
