Name: Choucroute Garnie - Cooked Sauerkraut
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 500 g sauerkraut, rinsed and drained; 200 g bacon, cut into bite-size cubes; 1 large onion, chopped; 4 garlic cloves, finely chopped; About 50 g butter; 5 juniper berries + 2 cloves; About 10 peppercorns or 1 tsp freshly ground black pepper; 5 allspice berries; 1 large sweet apple, grated; 1/4 cup white wine and 1/2 cup stock or apple juice; Charcuterie of your choice: chunks of cooked ham, frankfurters, or other smoked sausages; Or 2 large kielbasa (Polish cooked sausages), cut into 4 pieces; 4 Strasbourg or bratwurst sausages (French or German sausages); 4 large boiled potatoes, peeled and cut into halves

"Choucroute Garnie is a hearty Alsatian classic where tangy fermented sauerkraut is slow-cooked with smoked bacon, an assortment of sausages, and aromatic spices. This comforting casserole, finished with boiled potatoes, delivers rich, savory flavors perfect for chilly evenings. Pair it with mustard for an authentic touch."

Method 6 Steps

1

Drain the sauerkraut and rinse away any remaining brine with cold water. Set aside.
2

Place a Dutch oven over medium heat. Add the butter followed by the diced bacon and fry until golden brown.
3

Add the onion and garlic and sauté for a few minutes before adding the sauerkraut and all the other ingredients except the potatoes, which will be added at the end.
4

Cover and transfer to the oven. Cook until most of the liquid has evaporated, about 1 hour or more.
5

When cooked, remove from the oven, arrange the sauerkraut on a serving platter, top with the meats, and surround with the warm boiled potatoes. Serve with mustard and horseradish on the side, if desired.
6

Note: This recipe uses smoked and cooked meats. If using fresh pork cuts, cook them separately first.

Choucroute Garnie - Cooked Sauerkraut

🥗 Ingredients (14 items)

Method 6 Steps

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