A typical choucroute garnie

Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically frenchified form of Alsatian Sürkrüt, c.f. German Sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Image File history File links Size of this preview: 783 × 600 pixels Full resolution (2373 × 1818 pixel, file size: 341 KB, MIME type: image/jpeg) Choucroute garnie Choucroute garnie, a variety of Sauerkraut Work by Rama File links The following pages on the English Wikipedia link to this file (pages... Image File history File links Size of this preview: 783 × 600 pixels Full resolution (2373 × 1818 pixel, file size: 341 KB, MIME type: image/jpeg) Choucroute garnie Choucroute garnie, a variety of Sauerkraut Work by Rama File links The following pages on the English Wikipedia link to this file (pages... This inscription in Alsatian on a window in Eguisheim, Alsace, reads: Dis Hausz sted in Godes Hand - God bewar es vor Feyru (This house stands in Gods hand - God beware it for fire) Alsatian (French Alsacien, German Elsässisch) is a Low Alemannic German dialect spoken in Alsace, a... (New région flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² Population (Ranked 14th)  - January 1, 2006 est. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Plate with German Wurst (liver-, blood- and hamsausage) A sausage consists of ground meat, animal fat, herbs and spices, and sometimes other ingredients, usually packed in a casing (historically the intestines of the animal, though now generally synthetic), and sometimes preserved in some way, often by curing or smoking. ... Salting is the preparation of food with salt. ... Kinnikuman character, see Meat Alexandria. ... Charcuterie (from either the French chair cuite, cooked meat, or the French cuiseur de chair, cooker of meat) is the branch of cooking devoted to prepared meat products such as sausage and confit primarily from pork. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ...

Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France. Map of Eastern Europe Pre-1989 division between the West (grey) and Eastern Bloc (orange) superimposed on current national boundaries: Russia (dark orange), other countries of the former USSR (medium orange),members of the Warsaw pact (light orange), and other former Communist regimes not aligned with Moscow (lightest orange). ... (New région flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² Population (Ranked 14th)  - January 1, 2006 est. ... Lorraine coat of arms location of the Lorraine province Lorraine (French: Lorraine; German: Lothringen) is a historical area in present-day northeast France. ... Ratification of the Treaty of Münster The Peace of Westphalia refers to the pair of treaties (the Treaty of Münster and the Treaty of Osnabrück) signed in October and May 1648 which ended both the Thirty Years War and the Eighty Years War. ... 1648 (MDCXLVIII) was a leap year starting on Wednesday (see link for calendar) of the Gregorian calendar (or a leap year starting on Saturday of the 10-day slower Julian calendar). ... French cuisine is considered to be one of the worlds most refined and elegant styles of cooking, and is renowned for both its classical (haute cuisine) or grande cuisine and provincial styles. ...

In principle, there is no fixed recipe for this dish - any preparation of hot sauerkraut with meat and potatoes could qualify - but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more easily called choucroute garnie than others. Traditional recipes call for three types of sausage: Frankfurt sausages, Strasbourg sausages, and Montbéliard sausages. Fatty, inexpensive or salted cuts of pork also often form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork. Other recipes call for fish or goose meat, but this is far less typical. This article contains a trivia section. ... Salting is the preparation of food with salt. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... Ham hocks are essential ingredients in soul food and other forms of Southern country cooking. ... For the film see Canadian Bacon (movie). ... A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Look up goose in Wiktionary, the free dictionary. ...

The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat. In some recipes, it may also be cooked with chopped onion and sliced apples. Food writer Jeffrey Steingarten attempted to catalogue the composition of an authentic recipe in 1989. He writes that every traditional recipe includes black peppercorns, cloves, garlic, juniper berries, onions, and potatoes; most include bay leaves and wine. Ripe grapes of Riesling Riesling is a white grape variety and varietal appellation of wines grown historically in Alsace (France), Austria, Germany (see German wine), and northern Italy. ... A glass of red wine This article is about the alcoholic beverage. ... Stock is a flavoured liquid. ... Look up goose in Wiktionary, the free dictionary. ... Lard refers to pig fat in both its rendered and unrendered forms. ... Binomial name L. Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa. ... Binomial name Borkh. ... Jeffrey Steingarten is an American lawyer and food critic. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... This article is about spices, the word clove is also used to describe a segment of a head of garlic and a clove hitch is a useful kind of knot. ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Juniper berries, here still attached to a branch, are actually modified conifer cones. ... For the parody newspaper, see The Onion. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... bay leaves Bay leaf (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ...

Choucroute garnie is available throughout France in canned or microwavable ready-to-eat form. It has been suggested that this article be split into articles entitled Microwave oven and Microwave heating. ...

Trivia

Choucroute in French is also the name of a sort of beehive hair style with a slightly disorderly appearance, first sported by French actress Brigitte Bardot in the 1960s. Her blond hair arranged in such a hairstyle was deemed reminiscent of choucroute heaped high on a plate, hence the name. Beehive updo This article is about the beehive hairstyle. ... Brigitte Bardot (French IPA: ) (born September 28, 1934) is a French actress, former fashion model, nationalist, singer, animal rights activist, and considered the embodiment of the 1950s and 1960s sex kitten. ... The 1960s decade refers to the years from January 1, 1960 to December 31, 1969, inclusive. ...

References

• Sauerkraut in Larousse Gastronomique, US edition. ISBN 0-517-57032-7

• Steingarten, Jeffrey (1997). "True Choucroute", The Man Who Ate Everything. Vintage Books, 237–248. ISBN 0-375-70202-4.  The chapter is an essay first published in 1989.