Serious Eats: Recipes

Cook the Book: Choucroute

This Cajun take on the classic Alsatian choucroute from Donald Link's Real Cajun might have a fancy French name and a lot of ingredients, but it's really nothing more than a variation on the classic combination of hot dogs and sauerkraut.

Don't feel daunted by the extensive list of ingredients. The actual prep time isn't more than half an hour. This recipe is endlessly versatile, so no need to worry if you can't get confit duck legs; just throw in any pork product you can think of—ham, bacon, pork chops, ribs, any type of sausage. You can either slice the sausages into rounds or leave them whole and have some rolls and mustard on the side to make sausage sandwiches. Game or no game, this choucroute is a great way to feed a crowd with minimal effort.

Win Real Cajun

As always with our Cook the Book feature, we have a few copies of Real Cajun to give away-five this week.

Printed from http://www.seriouseats.com/recipes/2009/04/choucroute-recipe.html

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