Choucroute Aux Saucisses And More Comfort Food Recipes For Chilly Evenings

Now that it’s chilly in the evening, autumn is a great time to entertain friends and family for a dinner party. One of my favorite “comfort food” dishes is choucroute aux saucisses for such an occasion. It tastes better if it’s prepared in advance. Add Jo Rau’s (my friend in Atlanta) roasted Brussels sprouts and Tracey Heitner’s (my cousin in Minneapolis) autumnal salad to complete the main course. Baked apples or apple tart will be an ideal dessert to serve with vanilla ice cream! Bon appétit!

Roasted Brussels SproutsAdapted from Jo Rau(Serves 6)1 to 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise

2 to 3 cloves garlic, minced

Handful fresh basil leaves and 2 sprigs fresh rosemary, finely chopped

2 tablespoons extra virgin olive oil, or more if necessary

Sea salt and freshly ground black pepper to taste

About 2 tablespoons balsamic glaze (found in vinegar section of market)To prepare:Preheat oven to 400 degrees F.

Line a jellyroll pan with parchment paper and lightly oil the paper.

Place halved Brussels sprouts in a bowl.

Chop garlic and fresh herbs together with a pinch of salt.

Drizzle olive oil over the sprouts until they glisten.

Scatter herb mixture on top and toss until evenly seasoned. (Add more oil if necessary)

Spread the Brussels sprouts on the prepared pan and roast until they are crunch tender and browned on the edges, about 10 to 15 minutes.

Remove from the oven, taste and adjust the seasonings, drizzle glaze over the vegetables, turn off the oven, and place vegetables back in the oven for five to eight minutes longer to finish cooking.Choucroute Aux Saucisses (Sauerkraut With Smoked Bacon And Sausages)(Serves 4-6)4 tablespoons unsalted butter or olive oil

1 large onion, finely chopped

4 large cloves garlic, chopped

2 1/2 pounds sauerkraut, drained

10 juniper berries, lightly crushed

6 whole cloves

1 small onion, peeled

1/2 cup white wine (Alsatian wine or dry vermouth)

1 1/2 cups chicken stock or more if neededFor Bouquet Garni:1 small leek, white parts only, quartered lengthwise

1 carrot, peeled, quartered lengthwise

1 stalk celery, quartered lengthwise

1 bay leaf

2 sprigs parsley

8 pounces pancetta or smoked slab bacon in one piece

6 to 8 sausages (your favorite brand – Bruce Aidell’s chicken/apple)

Optional: 2 tablespoons kirsch

Sea salt and freshly ground black pepper to taste

3 pounds all purpose boiling potatoes, peeledTo prepare:Coat the bottom of a large flameproof heavy covered casserole over moderate-high heat with oil or butter.

Add onion and garlic and sauté until golden, about five minutes.

Add sauerkraut, juniper berries, and small peeled onion stuck with cloves to the pot.

Gently sauté about 10 minutes to incorporate flavors. Meanwhile, securely tie leek, carrot, celery, bay leaf and parsley together with a cotton kitchen string and add the “bouquet garni” to the sauerkraut.

Reduce the heat, cover, and simmer for 30 minutes.

Preheat oven to 300 degrees F.

In a skillet over moderate high heat, add just enough butter or oil to coat the pan and sauté the bacon and sausages until they are brown on all sides.

Transfer the browned meats to the sauerkraut, pressing them down into the sauerkraut.

Cover the casserole and bake until the bacon and sausages are cooked through and the sauerkraut is very tender and flavorful, for one hour or longer.

Taste, stir in kirsch and adjust the seasonings with salt and pepper.

Remove the bacon and sausages and cut into thick slices.

Discard the bouquet garni.

Can be done up to this point, return the meats to the sauerkraut and hold at room temperature or turn off oven.

Or bring to room temperature and refrigerate overnight.

Before serving, bring to room temperature and reheat in 300 degrees F oven until hot (about 30 to 40 minutes.)

While the choucroute is baking, peel and cut potatoes into even-sized pieces.

Bring a large pot of salted water to a boil, add potatoes and cook until they are fork tender. Cooking time will depend on the size of the potatoes.

Drain well, return potatoes to the pan and shake off the excess water.To serve:Place three or four pieces of potatoes in warm shallow soup bowls, spoon choucroute on top being sure to include pieces of sausage, bacon, and juices.Tracey’s Autumnal Salad(Serves 6)1 head Boston/Bibb lettuce, washed and torn into bite-sized pieces

1/2 medium red onion, sliced very thin

3 stalks celery, trimmed, strings peeled off, sliced thin

1 heaping cupful red seedless grapes, halved

1 cup pecans, toasted and saltedFor the dressing:1 tablespoon mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon celery seeds or more to taste

2 teaspoons white wine vinegar

1 tablespoon freshly squeezed lemon juice

About 1/2 cup extra virgin olive oil or more as needed

Sea salt and freshly ground black pepper to tasteTo prepare:Toss lettuce, onion, and celery together in a large bowl, cover with damp paper towels and refrigerate until ready to serve.

Halve grapes and set aside.

In a small bowl, whisk mayonnaise, mustard, celery seeds, vinegar, and lemon juice together until blended.

Slowly add oil until the mixture is blended.

Taste and adjust the seasonings and set aside.

Just before serving, toss salad with just enough dressing to lightly coat the vegetables.

Scatter grapes and pecans over the salad and serve.

Pass extra dressing at the table.