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Alsatian Choucroute Garnie Recipe

French · Main course · 150 min total

A hearty Alsatian dish of slow-cooked sauerkraut with an assortment of sausages, pork, and potatoes, perfect for a festive winter meal.

Ingredients

• 2 tbsp goose fat or vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 lbs sauerkraut, rinsed and drained
• 1 cup dry white wine (e.g., Riesling)
• 1 cup chicken broth
• 10 juniper berries
• 1 tsp caraway seeds
• 4 bay leaves
• 1 lb smoked pork loin or pork shoulder
• 4 bratwurst sausages
• 4 frankfurter sausages
• 1 lb small potatoes, halved
• Salt and white pepper to taste

Instructions

1. In a large Dutch oven, heat goose fat over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add sauerkraut, wine, broth, juniper berries, caraway seeds, and bay leaves. Stir to combine.
3. Nestle the pork loin into the sauerkraut. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
4. After 1 hour, add the bratwurst and frankfurters to the pot, pushing them into the sauerkraut. Cover and cook for 30 minutes more.
5. Meanwhile, place potatoes in a saucepan, cover with salted water, and bring to a boil. Cook until tender, about 15 minutes. Drain.
6. Add the cooked potatoes to the sauerkraut mixture during the last 10 minutes of cooking.
7. Remove bay leaves. Season with salt and white pepper to taste. Serve hot with mustard and crusty bread.

Tips

• For authentic flavor, use Alsatian Riesling or another dry white wine.
• Can be made a day ahead; flavors meld and improve.
• Serve with Dijon mustard and crusty bread.
• Leftovers keep well in the refrigerator for up to 3 days.

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