Choucroute Garnie Sauerkraut and Meat
Transport your taste buds to the heart of Alsace with Choucroute Garnie, a comforting French-German classic that brings together tangy sauerkraut, an assortment of savory meats, and tender potatoes into a dish brimming with bold flavors. Featuring smoked pork chops, bratwurst, kielbasa, and crisped bacon lardons, this hearty one-pot recipe combines the depth of juniper berries, bay leaves, and whole cloves with the richness of dry white wine and chicken stock to create an aromatic, slow-simmered base. Served alongside golden, butter-browned potatoes and crusty bread, this soulful meal is perfect for a cozy gathering or an indulgent weekend dinner. Whether garnished with fresh parsley or paired with a spicy Dijon mustard, Choucroute Garnie is a celebration of rustic, slow-cooked tradition that promises to satisfy and impress.
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Recipe Information
Ingredients
- 900 grams Sauerkraut
- 4 pieces Smoked pork chops
- 4 pieces Bratwurst sausages
- 2 pieces Kielbasa sausage
- 200 grams Bacon lardons
- 8 pieces Small waxy potatoes
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 10 pieces Juniper berries
- 2 pieces Bay leaves
- 3 pieces Whole cloves
- 350 ml Dry white wine
- 500 ml Chicken stock
- 3 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- to taste Salt
- to taste Ground black pepper
Instructions
Rinse the sauerkraut in a colander under cold water for about 1 minute to reduce its tanginess. Drain thoroughly and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the bacon lardons and cook until browned and slightly crisp. Remove the lardons and set aside.
In the same pot, add another tablespoon of butter and sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
Stir in the drained sauerkraut, juniper berries, bay leaves, and whole cloves. Mix well to combine the flavors.
Pour in the dry white wine and chicken stock. Stir gently and bring the mixture to a simmer.
Return the bacon lardons to the pot and lay the smoked pork chops on top of the sauerkraut mixture, partially submerging them in the liquid.
Cover the pot and simmer over low heat for 45 minutes.
While the sauerkraut cooks, scrub the potatoes and place them in a medium saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15–20 minutes. Drain and set aside.
After 45 minutes, add the bratwurst and kielbasa sausages to the pot with the sauerkraut and continue to simmer for an additional 20–30 minutes until the sausages are heated through and the flavors meld.
In a skillet, heat the remaining tablespoon of butter over medium heat and lightly brown the boiled potatoes to give them a golden crust. Season with salt and pepper to taste.
To serve, arrange the sauerkraut, meats, and potatoes on a large platter. Garnish with fresh parsley, if desired, and serve hot with crusty bread or a dollop of Dijon mustard on the side.
Nutrition Facts
Calories |
5642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.5 g | 440% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1001 mg | 334% | |
| Sodium | 19164 mg | 833% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 40.8 g | ||
| Protein | 283.9 g | 568% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 683 mg | 53% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 10624 mg | 226% | |
*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.
