Galician-style Choucroute Garnie

Ingredients

In this Galician adaptation of Choucroute Garnie, we incorporate Galician-style cured meats such as chorizo and lacón, which infuse the dish with a smoky and robust flavor. Additionally, we use Galician spices and white wine to enhance the taste profile, giving it a distinct Galician twist. We alse have the original recipe for Choucroute garnie, so you can check it out.

• 1 kg (2.2 lbs) sauerkraut 1 kg (2.2 lbs) sauerkraut
• 500g (1.1 lbs) Galician-style cured chorizo, sliced 500g (1.1 lbs) Galician-style cured chorizo, sliced
• 500g (1.1 lbs) Galician-style lacón (cured pork shoulder), sliced 500g (1.1 lbs) Galician-style lacón (cured pork shoulder), sliced
• 4 Galician-style sausages 4 Galician-style sausages
• 500g (1.1 lbs) potatoes, peeled and quartered 500g (1.1 lbs) potatoes, peeled and quartered
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tsp smoked paprika 1 tsp smoked paprika
• 1 tsp ground cumin 1 tsp ground cumin
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Pickles, for garnish Pickles, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Rinse the sauerkraut under cold water to remove excess saltiness. Squeeze out any excess liquid and set aside.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the sliced chorizo, lacón, onion, and garlic. Sauté until the onion is translucent and the meats are slightly browned.
3. 3.
   Add the sauerkraut, bay leaves, smoked paprika, and ground cumin to the pot. Stir well to combine.
4. 4.
   Pour in the white wine and chicken or vegetable broth. Bring to a simmer and let it cook for about 30 minutes, allowing the flavors to meld together.
5. 5.
   Meanwhile, in a separate pot, boil the potatoes until they are tender. Drain and set aside.
6. 6.
   In a skillet, cook the Galician-style sausages until they are browned and cooked through.
7. 7.
   Once the sauerkraut mixture has simmered for 30 minutes, add the cooked potatoes and sausages to the pot. Stir gently to combine.
8. 8.
   Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to further develop.
9. 9.
   Serve the Galician-style Choucroute Garnie hot, garnished with pickles on the side.

Treat your ingredients with care...

• Chorizo — If you prefer a milder flavor, you can soak the sliced chorizo in water for 10 minutes before cooking to reduce its spiciness.
• Lacón — If you can't find Galician-style lacón, you can substitute it with regular cured pork shoulder or bacon.
• Sauerkraut — Make sure to rinse the sauerkraut well to remove excess saltiness. Squeezing out the excess liquid will help balance the flavors in the dish.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of Galician-style white wine vinegar to the dish before serving.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water to the simmering sauerkraut mixture.
• Serve the Galician-style Choucroute Garnie with crusty bread to soak up the delicious flavors.

Serving advice

Serve the Galician-style Choucroute Garnie hot, accompanied by a side of crusty bread and a glass of Galician white wine.

Presentation advice

Present the Galician-style Choucroute Garnie in a large serving dish, allowing the vibrant colors of the sauerkraut, meats, and potatoes to shine through. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.