Choucroute garnie

Choucroute garnie

Crauti con speck e canederli

The Collection
Alastair Hendy


Quantity Ingredient
1kg sauerkraut
100ml apple juice
100ml water
1 1/2 teaspoons caraway seeds
6 black peppercorns
160g smoked pork belly
200g smoked pork cutlets
or 4 slices pork loin
4 frankfurters
4 little blutwurst (black pudding), (optional)
olive oil, for frying (optional)


Quantity Ingredient
350g stale bread, crusts removed, cut into small cubes
200ml milk
4 eggs, beaten
4-6 tablespoons plain flour, plus extra for dusting
50g speck, finely cubed, (optional)
100g good salami, finely cubed, (optional)
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon marjoram, finely chopped
nutmeg, freshly grated


  1. For the canederli, put the bread cubes in a bowl with the milk and eggs and leave to absorb for 1 hour.
  2. Meanwhile, tip the sauerkraut into a pan and add the apple juice, water, the caraway seeds and peppercorns. Cook slowly for 1 hour, adding more water if necessary.
  3. To make the canederli, add a third of the flour to the bread mixture, then the cubed meats and herbs. Mix well, seasoning with nutmeg, salt and pepper to taste. The mix should be firm enough to shape into balls; if not, add more of the flour. Shape into balls, each the size of a tangerine, and dust with flour. Plunge the canederli into a pan of boiling salted water, reduce the heat and simmer for 20 minutes or until they come to the surface.
  4. Meanwhile, steam the smoked pork belly, cutlets and Frankfurter in a steamer until hot and tender, about 15–20 minutes. Fry the black pudding slices in a little olive oil, if using.
  5. Put a portion of the sauerkraut in the middle of each plate. Arrange a slice of pork, a cutlet, a slice of black pudding and a frankfurter on top. Drain the canederli and place two on each plate. Serve with mustard.
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