Authentic Alsatian choucroute garnie is a meat-lovers treat

11/9/2009 | Saveur

This authentic recipe for Alsatian choucroute garnie comes from chef Jean-Yves Schillinger of Brasserie Côté Cour in Colmar, France. It features sauerkraut, pork baked together in dry riesling seasoned with bay leaves, cloves and juniper berries while a variety of sausages including knackwursts, boudins blancs and blood sausage are prepared separately. The dish is served with bacon, boiled potatoes and the sausages arranged on top.

View Full Article in:

Saveur

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX