I fired up the smoker on Monday to hot-smoke all the trout I supposed to have caught on Sunday, but didn’t. Instead I experimented with a piece of Wild Boar Belly and a sort of American Barbecue rub containing brown sugar, salt, pimenton, cumin and love.
Sometimes serendipity or perhaps Providence plays a role in the delivery of a meal. One such is a Choucroute Garnie I cooked today. Chance encounters with ingredients that, on their own, don’t promise much, bubble away in my subconscious until I have an “Aha!” moment in which I realise what they could become together.
So it was with the piece of smoked belly pork and kielbasa suasages on special offer at Lidl this week. Buy some then think about about what to do with them. Being a semi-German household there’s always a bit of sauerkraut available. It must be Choucroute Garnie. Of course. Google some recipes. It’s obvious that there is no definitive recipe: it’s probably one of those dishes that exists as a meme, a set of principles. In this case, it’s essentially smoked pork cuts and sausages slowly simmered in sauerkraut, then served on a monstrous platter in its steaming Rabelaisian glory.
But do we have the ingredients? Riesling? Juniper berries, spare ribs, bay leaves, duck fat? Yes to some and no to others. Belt down to Waitrose to get the missing bits and cure the spare ribs overnight. In the morning, I am reminded that Keith Floyd (hallowed be His name) had a recipe for a Choucroute Garnie in his Second Epistle to the Gastronauts, Floyd on France. No spare ribs there. But wait! He adds liver dumplings. I’m about to leap into the car to go and buy some liver when I am reminded by my wife that we have leberknoedeln in the freezer. As one does.