Choucroute Garni
Savor the comforting flavors of Alsace with this traditional Choucroute Garni recipe, a hearty French-German fusion dish that's perfect for cold-weather feasts. Featuring tangy sauerkraut simmered in dry white wine and aromatic spices like juniper berries and bay leaves, this dish is layered with an irresistible medley of meats including smoked bacon, pork shoulder, garlic sausage, and kielbasa. Accompanied by tender boiled potatoes and finished with a dash of whole-grain mustard and fresh parsley, this one-pot wonder is both rustic and refined. Ideal for entertaining or a family-style dinner, serve Choucroute Garni with crusty bread and a dollop of Dijon mustard for an authentic touch. It's a celebration of slow-cooked comfort and rich, savory flavors!
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Recipe Information
Ingredients
- 1 kg sauerkraut
- 200 g smoked bacon
- 2 garlic sausage
- 2 smoked sausage
- 500 g pork shoulder
- 2 kielbasa sausage
- 6 potatoes
- 1 onion
- 2 garlic cloves
- 8 juniper berries
- 2 bay leaves
- 3 cloves
- 500 ml dry white wine
- 250 ml chicken stock
- 30 g butter
- 2 tbsp whole-grain mustard
- 2 tbsp fresh parsley
- 1 tsp salt
- 1 tsp black pepper
Instructions
Rinse the sauerkraut under cold water to remove excess salt. Squeeze out the water and set aside.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion (finely chopped) and garlic (minced), and sauté until soft and fragrant, about 5 minutes.
Add the sauerkraut to the pot, stirring to combine with the onions and garlic.
Tie the bay leaves, juniper berries, and cloves in a small piece of cheesecloth to form a sachet. Add this to the pot.
Pour the dry white wine and chicken stock over the sauerkraut. Stir and bring to a gentle simmer.
Nestle the smoked bacon and pork shoulder into the sauerkraut. Cover the pot, reduce the heat to low, and allow to simmer for 1.5 hours.
In the meantime, peel the potatoes and boil them in salted water until just tender. Drain and set aside.
After 1.5 hours of simmering, add the sausages to the pot, tucking them into the sauerkraut. Simmer for an additional 30 minutes, ensuring the meats are heated through.
Remove the sachet of spices and adjust the seasoning with salt and pepper. Stir in the whole-grain mustard and sprinkle with fresh parsley.
To serve, arrange the sauerkraut on a large platter and top with the meats and potatoes. Serve warm with a side of crusty bread or Dijon mustard.
Nutrition Facts
Calories |
5146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 16014 mg | 696% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 43.8 g | ||
| Protein | 275.2 g | 550% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 828 mg | 64% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 11537 mg | 245% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
