Choucroute Garnie for leftovers

[BrazenAmateur]

This isn't a question, I just thought I'd make a post about how I've started to make choucroute garnie every couple weeks as a way to utilize whatever leftover meats have accumulated in my refrigerator.

This week it's some kielbasa and some leftover chicken from a poulet saute.

I do it Sunday night and it makes for a very easy and delicious way to combine all the tiny bits of leftover meat (without screwing with forcemeats, which is the other alternative).

I just rinse some ordinary canned sauerkraut and then braise it with a little stock, wine (Cremant D'Alsace, ideally), and whatever meats I'm using until all the liquid is gone (I don't use much, takes a couple hrs).

I made one with 3 kinds of leftover smoked fish after xmas since I had the fish from appetizers (sable, sturgeon, and trout). That was by *far* the best one.



EDIT: So yeah, in conclusion, along the vein of what this forum section is about, keep a can/jar of kraut lying around and you can make this from whatever leftovers you happen to have on hand. Throw veggies in there too!