Choucroute Garnie (Alsatian Sauerkraut with Sausages and Pork)
Local name: Choucroute garnie
In short: Sauerkraut braised with white wine, juniper and smoked pork, topped with sausages and served with boiled potatoes and mustard. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 740 kcal
Choucroute garnie is the great winter dish of Alsace, a heap of sauerkraut braised in white wine with juniper berries and topped with smoked pork, bacon and a mix of sausages. Boiled potatoes and strong mustard go on the side. The sauerkraut is rinsed first so that it tastes tangy rather than harsh, then cooks slowly until soft and savory. It feeds a crowd and tastes better on the second day.
Instructions
- Soak the sauerkraut in cold water for 10 minutes, then squeeze it dry. Pull the strands apart so it cooks evenly.
- Heat the lard in a large heavy pot over medium heat. Cook the onions for 8 minutes until soft, then add the garlic, apple, juniper, peppercorns, bay leaves and cloves.
- Add the sauerkraut and toss with the onions. Pour in the wine and stock, and tuck the smoked pork and bacon into the cabbage.
- Bring to a simmer, cover and cook over low heat for 1 1/2 hours, stirring now and then, until the sauerkraut is soft and the smoked meats are tender. Add a little hot water if it looks dry.
- Meanwhile, boil the potatoes in salted water for 20 to 25 minutes until tender, and keep them warm.
- Add the raw pork sausages to the pot for the last 20 minutes and the frankfurters for the last 10 minutes. Fresh pork sausages should reach 71°C (160°F).
- Slice the smoked pork and bacon. Pile the sauerkraut on a large platter, arrange the meats and sausages on top and set the potatoes alongside.
- Serve hot with strong mustard.
Tips
- Rinse the sauerkraut well if it comes from a jar or can, and taste it before cooking. Fresh sauerkraut from a deli needs less rinsing.
- Use a variety of sausages, such as smoked pork sausage, white sausage and a garlic sausage. Add the delicate ones at the end so they do not split.
Questions and answers
Can I make choucroute garnie ahead of time?
Yes, and it improves after a day. Cool and refrigerate the sauerkraut for up to 4 days, then reheat gently, adding the sausages for the last 10 minutes.
What wine goes with choucroute garnie?
Dry Alsace Riesling or Pinot Blanc, or a crisp lager. Their acidity cuts through the rich pork and sour cabbage.
Is choucroute the same as sauerkraut?
Choucroute is the French word for sauerkraut. Choucroute garnie means sauerkraut garnished with meats and sausages.
How long does it take to make Choucroute Garnie (Alsatian Sauerkraut with Sausages and Pork)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Choucroute Garnie (Alsatian Sauerkraut with Sausages and Pork)?
About 740 kcal per serving, with 40 g of protein, 42 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 740 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 42 g |
| Fat | 45 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 3400 mg |
Estimated values, calculated from the ingredients.
