🍽️ FittestMe.aiFoodsNutrients

Choucroute Garnie Recipe

French (Alsatian) · Main course · 120 min total

Choucroute Garnie is a classic Alsatian dish of sauerkraut cooked with wine, juniper, and spices, topped with an assortment of sausages and pork cuts. This hearty one-pot meal is perfect for cold-weather feasts.

Ingredients

• 2 pounds (900g) sauerkraut, drained and rinsed
• 2 tablespoons goose fat or vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry white wine (Riesling or Sylvaner)
• 1 cup chicken broth
• 10 juniper berries, crushed
• 1 bay leaf
• 4 whole black peppercorns
• 4 sprigs fresh thyme
• 1 pound (450g) smoked pork loin or pork shoulder, in one piece
• 1 pound (450g) smoked pork belly or bacon, in one piece
• 4 smoked pork chops (about 1.5 lbs / 680g total)
• 4 Strasbourg or other smoked sausages (about 1 lb / 450g)
• 4 frankfurter or knockwurst sausages (about 12 oz / 340g)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, heat goose fat over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add sauerkraut, white wine, chicken broth, juniper berries, bay leaf, peppercorns, and thyme sprigs. Stir to combine.
4. Nestle the smoked pork loin and smoked pork belly into the sauerkraut. Bring to a simmer.
5. Cover the pot and transfer to the oven. Braise for 1 hour.
6. After 1 hour, add the smoked pork chops and sausages (Strasbourg and frankfurters) to the pot, pushing them into the sauerkraut. Cover and return to the oven for another 30 minutes.
7. Remove from oven. Discard bay leaf and thyme sprigs. Taste sauerkraut and adjust seasoning with salt and pepper if needed.
8. To serve, arrange sauerkraut on a large platter. Slice the pork loin, pork belly, and pork chops; arrange on the platter with the whole sausages. Garnish with parsley.

Tips

• Serve with boiled potatoes, Dijon mustard, and crusty bread.
• Leftovers can be refrigerated for up to 3 days; flavors meld and improve.
• For a lighter version, use less fatty cuts and reduce cooking time.
• Substitute goose fat with duck fat or butter for a different flavor.

More about Choucroute Garnie →

AI estimate may be inaccurate · Terms