Choucroute Garnie
Choucroute Garnie is a hearty and flavorful French Alsatian dish that brings together tangy sauerkraut, smoky meats, and aromatic spices for a true comfort food experience. This rustic recipe features a medley of smoked pork chops, bratwurst, frankfurters, and thick-cut bacon, all gently simmered with sauerkraut in a fragrant braise of dry white wine, juniper berries, bay leaves, and chicken stock. The slow-cooking process allows the flavors to meld beautifully, creating a dish that’s both savory and satisfying. Perfect for chilly evenings, this traditional meal can be served with tender boiled potatoes for a complete and comforting dinner. Whether you’re looking for an authentic taste of Alsace or simply seeking a dish to wow your guests, Choucroute Garnie delivers on both flavor and tradition.
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Recipe Information
Ingredients
- 1 kg Sauerkraut
- 4 pieces Smoked pork chops
- 4 pieces Bratwurst sausages
- 4 pieces Frankfurters
- 250 g Smoked bacon slab
- 1 large Onion
- 2 pieces Garlic cloves
- 6 pieces Juniper berries
- 2 pieces Bay leaves
- 500 ml Dry white wine
- 250 ml Chicken stock
- 50 g Butter
- 1 to taste Salt
- 1 to taste Black pepper
- 8 small Potatoes (optional, for serving)
Instructions
Rinse the sauerkraut under cold running water, then drain and gently squeeze out excess liquid. Set aside.
Slice the onion thinly and mince the garlic. Cut the smoked bacon slab into thick strips.
In a large, heavy-bottomed Dutch oven or casserole, melt the butter over medium heat. Add the sliced onion and garlic, cooking until soft and translucent, about 5 minutes.
Add the sauerkraut to the pot, stirring to combine with the onions and garlic.
Nestle the smoked bacon strips, juniper berries, and bay leaves into the sauerkraut. Pour in the white wine and chicken stock.
Bring the mixture to a gentle simmer, cover tightly, and reduce the heat to low. Cook for 1 to 1.5 hours, stirring occasionally to prevent sticking.
While the sauerkraut is cooking, lightly brown the sausages (bratwurst and frankfurters) in a separate skillet. This step enhances their flavor for the final dish.
After 1.5 hours of cooking the sauerkraut, layer the smoked pork chops and browned sausages (bratwurst and frankfurters) on top of the sauerkraut. Cover and cook for another 30 minutes, allowing the flavors to meld together.
If using optional potatoes, boil them in salted water until tender, about 20 minutes, and serve alongside the Choucroute Garnie.
To serve, arrange the sauerkraut on a large serving platter and top with the meat and sausages. Serve immediately, accompanied by potatoes if desired.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1635 mg | 35% | |
*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.
