[Braised Sauerkraut] In France
before sauerkraut is braised with
wine, stock, aromatic vegetables,
and spices, it is always drained
and soaked in cold water for 15 to
20 minutes to remove all but a
suggestion of its preserving brine.
If you have never cared much for
the sour flavor of most sauerkraut
dishes, this recipe may well change
you into an enthusiast. Sauerkraut
makes a most savory accompaniment
to duck, goose, pheasant, pork,
ham, or sausages any of which may
even cook along with the sauerkraut
and give it that much more flavor.
For 6 people