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Choucroute Garni

 
One serving costs about $5.26 One serving costs about $5.26

$5.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:69%

Spoonacular Score: 69%

 

Choucroute Garni requires roughly roughly 45 minutes from start to finish. For $5.26 per serving, you get a main course that serves 4. One serving contains 915 calories, 54g of protein, and 48g of fat. It is a good option if you're following a gluten free and dairy free diet. A mixture of sausage links, pepper, brown sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Choucroute Garni, Choucroute Garni, and Choucroute Garni are very similar to this recipe.

Ingredients

Servings:
1
1  onion
onion
3
3  juniper berries
juniper berries
2 cloves
2 cloves garlic
garlic
1
1  bay leaf
bay leaf
0.13 tsps
0.13 tsps pepper
pepper
1.5 cups
1.5 cups wine
wine
1 lb
1 lb fresh sausage links
fresh sausage links
1 lb
1 lb cooked potatoes
cooked potatoes
1 Tbsp
1 Tbsp bacon drippings
bacon drippings
3
3  fresh pork
fresh pork
1.22 lb
1.22 lb smoked pork shoulder
smoked pork shoulder
48 oz
48 oz canned sauerkraut
canned sauerkraut
2
2  apples
apples
2 Tbsps
2 Tbsps brown sugar
brown sugar
4
4  whole cloves
whole cloves
0.75 inch
0.75 inch lamb loin
lamb loin
some
some sausage
sausage
some
some water
water
1  onion
1
onion
3  juniper berries
3
juniper berries
2 cloves garlic
2 cloves
garlic
1  bay leaf
1
bay leaf
0.13 tsps pepper
0.13 tsps
pepper
1.5 cups wine
1.5 cups
wine
1 lb fresh sausage links
1 lb
fresh sausage links
1 lb cooked potatoes
1 lb
cooked potatoes
1 Tbsp bacon drippings
1 Tbsp
bacon drippings
3  fresh pork
3
fresh pork
1.22 lb smoked pork shoulder
1.22 lb
smoked pork shoulder
48 oz canned sauerkraut
48 oz
canned sauerkraut
2  apples
2
apples
2 Tbsps brown sugar
2 Tbsps
brown sugar
4  whole cloves
4
whole cloves
0.75 inch lamb loin
0.75 inch
lamb loin
some sausage
some
sausage
some water
some
water

Equipment

dutch oven
dutch oven
sauce pan
sauce pan
frying pan
frying pan
dutch oven
dutch oven
sauce pan
sauce pan
frying pan
frying pan


Instructions

Cook onions in bacon drippings until tender. Remove from heat, add pork backs (or your choice). Cut pork shoulder roll crosswise, 3/4 inch slices, add slices, or loin, to Dutch oven. Mix kraut, apples, brown sugar, cloves, berries, garlic, bay leaf and pepper. Spoon over meat. Pour wine over all. Cover and bake at 375 degrees for 2 1/2 hours, until tender. FRESH SAUSAGES: Place in unheated skillet with 2 to 3 tbsp. water, cover, cook over low heat 5 to 8 minutes; uncover, cook 5 to 8 minutes longer. PRECOOKED SAUSAGES: Add to boiling water in saucepan, cover, simmer until heated through. Pour sauerkraut on platter, top with meats and sausages, add potatoes. May be served separately. Delicious!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.26
Ingredient
1 onion
3 juniper berries
2 cloves garlic
1 bay leaf
1.5 cups wine
1 pound fresh sausage links
1 pound cooked potatoes
3 fresh pork
2 pounds smoked pork shoulder
48 ounces canned sauerkraut
2 apples
2 tablespoons brown sugar
4 whole cloves
¾ inches lamb loin
Price
$0.24
$0.02
$0.13
$0.02
$5.25
$5.06
$0.60
$0.51
$3.31
$4.37
$1.21
$0.08
$0.20
$0.05
$21.04

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
915 Calories
53g Protein
47g Total Fat
52g Carbs
41% Health Score
Limit These
Calories
915
46%

Fat
47g
74%

  Saturated Fat
16g
102%

Carbohydrates
52g
18%

  Sugar
23g
26%

Cholesterol
190mg
63%

Sodium
3114mg
135%

Alcohol
9g
52%

Get Enough Of These
Protein
53g
108%

Vitamin B1
1mg
119%

Vitamin B6
1mg
92%

Vitamin C
71mg
87%

Manganese
1mg
78%

Vitamin B3
13mg
70%

Iron
12mg
69%

Selenium
47µg
69%

Fiber
15g
62%

Phosphorus
612mg
61%

Potassium
2092mg
60%

Zinc
8mg
56%

Copper
1mg
54%

Vitamin B2
0.79mg
46%

Vitamin K
47µg
45%

Vitamin B12
2µg
38%

Magnesium
137mg
34%

Folate
118µg
30%

Vitamin B5
2mg
28%

Calcium
198mg
20%

Vitamin D
1µg
10%

Vitamin E
0.9mg
6%

Vitamin A
207IU
4%

covered percent of daily need