LCBO Food and Drink Holiday 2016

Choucroute Garnie

INGREDIENTS

4

yellow-fleshed potatoes (about 1 lb/500 g)

2 tbsp (25 mL) PC ® Black Label Goose Fat

1

small onion, thinly sliced

1

clove garlic, thinly sliced

¾ cup (175 mL) dry Riesling wine

PC ® Black Label Sauerkraut with Smoked Pork, drained and squeezed of excess liquid kielbasa sausage, cut into ¼-inch (0.5 cm) thick rounds PC ® Old Fashion Style Naturally Smoked Extra Thick Cut Bacon

1 pkg (500 g)

180 g (6 oz)

4 slices

PC ® October Wurst Fully Cooked Pork Sausages

2

3 tbsp (45 mL) chopped fresh parsley

instructions

Place potatoes in large saucepan; add enough cold salted water to cover by at least 1 inch (2.5 cm). Bring to a boil over medium-high heat. Reduce heat to a simmer; cook until tender, about 20 minutes. Drain and keep warm. Meanwhile, heat separate large saucepan over medium heat. Add goose fat; cook onion and garlic, stirring often, until softened, 6 to 8 minutes. Add wine; cook until liquid is reduced by half, 6 to 8 minutes. Stir in sauerkraut and kielbasa; reduce heat to medium-low, partially cover and cook, stirring occasionally, 30 minutes. Meanwhile, heat large nonstick skillet over medium heat. Add bacon; cook, turning once, until crisp, 8 to 10 minutes. Transfer to paper towel-lined plate. Remove all but 1 tbsp bacon fat from pan. Add whole sausages; cook over medium heat, turning, until browned all over, about 5 minutes. Remove to cutting board; cut each in half on slight bias. Add to sauerkraut mixture for remainder of its cooking time, at least 10 minutes. Cut bacon in half crosswise. Peel skin from potatoes; cut potatoes into quarters. Remove kielbasa and sausage from sauerkraut mixture; set aside. Stir parsley into sauerkraut mixture; mound in centre of shallow serving platter. Arrange kielbasa, sausages, potatoes and bacon around sauerkraut.

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