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Emeril's Favorite Choucroute Casserole (Emeril Lagasse) Recipe

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Emeril's Favorite Choucroute Casserole (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
9759
Calories
Total time
205
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
  3. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
  4. Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
  5. When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9758.51 Kcal (40857 kJ)
Calories from fat 2499.4 Kcal
% Daily Value*
Total Fat 277.71g 427%
Cholesterol 1109.12mg 370%
Sodium 15714.75mg 655%
Potassium 910.62mg 19%
Total Carbs 119.15g 40%
Sugars 22.63g 91%
Dietary Fiber 24.84g 99%
Protein 203.7g 407%
Vitamin C 25.6mg 43%
Vitamin A 0.1mg 2%
Iron 40.4mg 224%
Calcium 1218.3mg 122%
Amount Per 100 g
Calories 154.39 Kcal (646 kJ)
Calories from fat 39.54 Kcal
% Daily Value*
Total Fat 4.39g 427%
Cholesterol 17.55mg 370%
Sodium 248.63mg 655%
Potassium 14.41mg 19%
Total Carbs 1.89g 40%
Sugars 0.36g 91%
Dietary Fiber 0.39g 99%
Protein 3.22g 407%
Vitamin C 0.4mg 43%
Iron 0.6mg 224%
Calcium 19.3mg 122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 217.5
    Points
  • 101
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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