Choucroute Garni (Hackse Platter)

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

Another cookbook favorite from BH&G published in 1981. This meal takes awhile to make but is worth the time and trouble. Lots of different flavors blended together to make your mouth dance.

Ingredients Nutrition

  • 1 medium onion, sliced
  • 1 teaspoon bacon drippings
  • 3 (1 1/2 lb) fresh pork hocks or 2 lbs pork ribs, cut into 3 rib portions
  • 1 (2 lb) smoked pork shoulder, rolled or 3 (1 1/2-2 lb) pork loin chops, cut 3/4 inch thick trimmed of fat
  • 3 (16 ounce) cans sauerkraut, rinsed and drained
  • 2 cooking apples, peeled, cored and cut into wedges
  • 2 teaspoons brown sugar
  • 4 whole cloves
  • 3 juniper berries, crushed (optional)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 18 teaspoon pepper
  • 1 cup rhine wine or 1 cup white wine
  • 1 lb sausage links (use desired combination of fresh bockwurst, thuringer, precooked knackwurst and or or precooked fran)
  • boiled potato

Directions

  1. In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender.
  2. Remove from heat.
  3. Add pork hocks or spare ribs.
  4. Cut pork shoulder roll crosswise into 3/4 inch thick slices.
  5. Add shoulder pieces or loin chops to dutch oven.
  6. In a large bowl stir together the sauerkraut and next 7 ingredients.
  7. Spoon over meats.
  8. Pour wine over all.
  9. Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender.
  10. Meanwhile, prepare desired combination of sausages.
  11. For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water.
  12. Cover and cook until water is evaporated and sausages are cooked.
  13. For knackwurst and frankfurters, add to boiling water in a saucepan.
  14. Cover and simmer for 5 to 10 minutes or until hot.
  15. Mound sauerkraut mixture into a deep wide serving platter or a large bowl.
  16. Arrange meats and sausages around and on top of the sauerkraut.
  17. Serve with boiled potatoes.

Reviews

(2)
Most Helpful

I have tried this several times. It is the best way to get my 9 year old to eat a variety of different meats. I use smoked Kielbasa, knockworst, sweet & hot sausage and country ribs. Hope you don't mind the tinkering. Everything else is the same and it's wonderful.

Carole Whitmore June 20, 2002

Karen OOHH my this was wonderful. I made it early in the day and just let it sit. it was great.the flavours blended so well together, we had it with baby new potatoes and a tossed salad. Thanks.

Dancer^ May 27, 2002

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