100% Customer Satisfaction Guaranteed | Questions? Call Us at (718) 389-0985
Bratwurst, smoked hocks, smoked kielbasa, Signature bacon, and sauerkraut
Choucroute Garnie à l'Alsacienne
Additional discounts cannot be applied to sale items. Sale products must ship immediately.
Everybody at Heritage Foods waits with bated breath for when it's seasonally appropriate to eat Choucroute Garnie a l’Alsacienne! Good news, now is the time! We are so excited to share with you a Meal Kit with the ingredients to enjoy this hyper-caloric (while still sustainable!) feast!
We're happy to see this humble dish gain newfound attention and reverence as consumers seek out more authentic, regional cuisines. With origins in the Alpine regions of Europe, this meal is built for winter and stacked high with winter ingredients including an array of cured and braised meats soaked in winter vegetables like cabbage (in the form of sauerkraut!).
Our version of Choucroute Garnie includes a recipe card, one of our favorite sauerkrauts, and 100% pastured heritage meats:
An excerpt from our friend Jeffrey Steingarten’s The Man Who Ate Everything:
“Every traditional recipe includes sauerkraut, water, j berries (for their characteristic ginny taste), onions (for their flavor and sweetness), black peppercorns, cloves, garlic, goose fat or lard, and potatoes. Chicken broth is sometimes mixed with the water, sometimes not. Bay leaves and wine are found in most recipes, fresh thyme and coriander seeds less often, butter and cooking oil never. Apples and carrots, which sweeten the chou-croute, appear only occasionally, as do cumin and caraway—they are more German than French. Cooking times vary from one to twelve hours; the stove top is heavily favored over the oven.”
“The meats found in nearly every recipe are smoked bacon, salted bacon, and smoked or salted pig’s knuckles or shanks (jar-ret jambonneau [neck]). Nearly as universal are smoked palette de pore, Strasbourg sausages, and salted loin of pork…Beef is out of the question. Every recipe includes three of four types of sausages, half of them call for quenelles of pork liver, poached at the last minute. Lesjoues (cheeks) and epaule (shoulder) are found now and then, sometimes fresh and sometimes smoked.”
"...Simmered with wine and spices and everything an Alsatian pig can contribute to a man's well-being--it's sturdy knuckles and shanks, its dainty feet and meaty jowls, its mirthful belly and brawny shoulder--quintal d' Alsace is raised to the dizzying, almost inconceivable gastronomic summit known as choucroute garnie a l' Alsadenne."