Swan Leg Choucroute
Ingredients:
Chopped parsley
- 4 slices thick-cut bacon, sliced in half
- 1 pair of swan legs
- 1 lb. kielbasa, knackwurst, or other good smoked sausage, cut into 3-inch chunks
- One medium onion, halved and sliced
- Kosher salt
- Ground black pepper
- 1 Tbsp. smoked paprika
- 4 garlic cloves, thinly sliced
- 2 Tbsp. brown sugar
- 1 bottle good dark beer
- 1 cup chicken stock
- 2 bay leaves
- 1 large jar sauerkraut, rinsed and drained
Chopped parsley
Directions:
1. Season the swan legs with a pinch of salt and let rest. In a large cast-iron Dutch oven, brown the bacon over medium-high heat. Transfer the cooked bacon to a plate and add the swan legs. Brown heavily on each side, then move the legs to the plate with the bacon. Brown the sausage in hot oil. Remove to plate when browned on all sides.
2. You’ll need about 2 Tbsp. of fat in the Dutch oven, so remove or add as necessary. Lower heat to medium and dump in the sliced onion, along with a couple pinches of salt, a liberal dose of freshly-ground black pepper and the smoked paprika. Sauté, stirring often, until the onions are translucent, about 5-7 minutes. Stir in the sliced garlic and cook about 1 minute. Add the brown sugar and stir.
3. Pour in the beer and raise the heat to medium-high. When the liquid starts to simmer, stir to loosen the fond from the bottom of the Dutch oven. Pour in the chicken stock and add bay leaves and sauerkraut. Stir well.
4. Return all the meat back to the pot, nestling the legs and sausages into the sauerkraut.
Cover, lower heat and simmer for as long as you can stand it, at least 2 hours. Four is better.
5. Transfer the meat, kraut and boiled potatoes to a large platter. Sprinkle with chopped parsley and serve.
1. Season the swan legs with a pinch of salt and let rest. In a large cast-iron Dutch oven, brown the bacon over medium-high heat. Transfer the cooked bacon to a plate and add the swan legs. Brown heavily on each side, then move the legs to the plate with the bacon. Brown the sausage in hot oil. Remove to plate when browned on all sides.
2. You’ll need about 2 Tbsp. of fat in the Dutch oven, so remove or add as necessary. Lower heat to medium and dump in the sliced onion, along with a couple pinches of salt, a liberal dose of freshly-ground black pepper and the smoked paprika. Sauté, stirring often, until the onions are translucent, about 5-7 minutes. Stir in the sliced garlic and cook about 1 minute. Add the brown sugar and stir.
3. Pour in the beer and raise the heat to medium-high. When the liquid starts to simmer, stir to loosen the fond from the bottom of the Dutch oven. Pour in the chicken stock and add bay leaves and sauerkraut. Stir well.
4. Return all the meat back to the pot, nestling the legs and sausages into the sauerkraut.
Cover, lower heat and simmer for as long as you can stand it, at least 2 hours. Four is better.
5. Transfer the meat, kraut and boiled potatoes to a large platter. Sprinkle with chopped parsley and serve.