Choucroute Garni Hackse Platter
Indulge in the hearty flavors of Alsace with this Choucroute Garni Hackse Platter, a show-stopping dish that combines the rustic charm of traditional German and French cuisines. Built around tender smoked pork shank (Hackse) nestled in a bed of tangy, juniper-infused sauerkraut, this recipe features an irresistible medley of bratwurst, knackwurst, smoky kielbasa, and thick-cut bacon, all slow-cooked in a savory blend of white wine and aromatic spices. Served alongside buttery boiled potatoes and a dollop of whole-grain mustard, this one-pot wonder is perfect for a comforting family dinner or an Oktoberfest-inspired feast. Ready in just over two hours, it’s a celebration of bold flavors and hearty ingredients that will delight your senses.
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Recipe Information
Ingredients
- 900 grams Sauerkraut
- 1 piece Smoked pork shank (Hackse)
- 4 links German bratwurst
- 4 links Knackwurst
- 200 grams Thick-cut bacon
- 300 grams Smoked kielbasa
- 1 large Onion
- 2 cloves Garlic cloves
- 300 milliliters Dry white wine
- 250 milliliters Chicken or beef stock
- 8 pieces Juniper berries
- 2 leaves Bay leaves
- 1 teaspoon Whole black peppercorns
- 6 medium Potatoes (e.g., Yukon Gold or red potatoes)
- 2 tablespoons Whole-grain mustard
- 2 tablespoons Butter
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 160°C (320°F).
Rinse the sauerkraut under cold water to reduce its acidity if desired. Drain thoroughly and set aside.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the thick-cut bacon and cook for 5-7 minutes, or until golden and slightly crispy.
Add the onion (sliced thinly) and garlic (minced) to the pot, cooking until softened and fragrant, about 5 minutes.
Stir in the drained sauerkraut, juniper berries, bay leaves, and whole black peppercorns. Mix well.
Pour in the white wine and chicken or beef stock. Stir to combine, and bring the mixture to a simmer.
Nestle the smoked pork shank (Hackse) into the sauerkraut mixture, ensuring it’s partially submerged. Cover the pot with a lid.
Transfer the pot to the preheated oven and cook for 1 hour.
After 1 hour, add the bratwurst, knackwurst, and smoked kielbasa to the pot. If the liquid has reduced too much, add a bit more stock or water. Re-cover the pot and return to the oven for another 30 minutes.
While the meats and sauerkraut finish cooking, boil the potatoes in a large pot of salted water until fork-tender, about 20 minutes. Drain and set aside, keeping them warm.
Once the cooking time is complete, remove the pot from the oven. Taste the sauerkraut and adjust seasoning with salt and pepper, if needed.
To serve, arrange the sauerkraut on a large serving platter. Place the smoked pork shank in the center and arrange the bratwurst, knackwurst, kielbasa, and boiled potatoes around it.
Serve with a side of whole-grain mustard and crusty bread, if desired.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 4606 mg | 200% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 153 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1793 mg | 38% | |
*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.
