A Grand Choucroute Recipe

Name: A Grand Choucroute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lard, butter, or extra virgin olive oil; 1 large onion, sliced; 2 pounds sauerkraut, rinsed; 1 ham hock, salted or smoked; 2 cups dry white wine, preferably Riesling; 1 pound slab bacon, in one piece; Salt and black pepper; 1 tablespoon minced garlic; 1 teaspoon juniper berries, lightly crushed with the side of a knife; 1 teaspoon caraway seeds; 1 pound boneless smoked pork loin; 2 pounds smoked sausages: bratwursts, frankfurters, kielbasa, or similar; 16 small potatoes, peeled, or 4 or 5 larger potatoes, peeled and quartered

Servings: persons

1/4 cup lard, butter, or extra virgin olive oil
1 large onion, sliced
2 pounds sauerkraut, rinsed
1 ham hock, salted or smoked
2 cups dry white wine, preferably Riesling
1 pound slab bacon, in one piece
Salt and black pepper
1 tablespoon minced garlic
1 teaspoon juniper berries, lightly crushed with the side of a knife
1 teaspoon caraway seeds
1 pound boneless smoked pork loin
2 pounds smoked sausages: bratwursts, frankfurters, kielbasa, or similar
16 small potatoes, peeled, or 4 or 5 larger potatoes, peeled and quartered

1
Put the lard in a large deep skillet or flameproof casserole with a lid and place over medium heat.
2
A minute later, add the onion and cook, stirring occasionally, until it is quite soft, about 10 minutes.
3
Add the sauerkraut, ham hock, wine, 1 cup water, and bacon.
4
Cover and cook, adjusting the heat so the mixture simmers, until the ham hock begins to become tender, about 1 hour.
5
Taste the mixture and add some salt if necessary; add at least 1/2 teaspoon pepper, along with the garlic, juniper berries, caraway seeds, and pork loin.
6
Cover and cook for about 15 minutes.
7
Add the sausages and potatoes and re-cover.
8
Adjust the heat so the mixture simmers.
9
Taste and add more salt if necessary.
10
At this point you can keep the mixture warm over very low heat for an hour or two, or turn it off and reheat after several hours.
11
To serve, slice the bacon and pork loin.
12
Cut the sausages and ham hock into pieces.
13
Put the sauerkraut in the middle of a large platter and surround and top it with the meats and potatoes.

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup lard, butter, or extra virgin olive oil, 1 large onion, sliced, 2 pounds sauerkraut, rinsed, 1 ham hock, salted or smoked, and more.

Yes, A Grand Choucroute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Grand Choucroute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions