Choucroute Garni Recipe

Name: Choucroute Garni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp rendered duck fat or vegetable oil; 9 oz (250g) ham steak, diced, bone discarded; 1 1/2 lb (674g) pork spare ribs, cut into ribs; 2 onions, chopped; 2 Granny Smith apples, peeled, cored, and sliced; 1 garlic clove, minced; 6 whole black peppercorns, lightly crushed; 6 juniper berries, lightly crushed; Large sprig of thyme; 2 bay leaves; 2 lb (900g) fresh sauerkraut, thoroughly rinsed and drained; 2 cups chicken stock; 1 1/4 cups lager beer or Riesling wine; 12 small new potatoes, scrubbed; 1 lb (450g) smoked sausage, such as bratwurst, cut into 6 portions; Salt and freshly ground black pepper; Chopped parsley, to garnish; Large flameproof casserole

Servings: persons

3 tbsp rendered duck fat or vegetable oil
9 oz (250g) ham steak, diced, bone discarded
1 1/2 lb (674g) pork spare ribs, cut into ribs
2 onions, chopped
2 Granny Smith apples, peeled, cored, and sliced
1 garlic clove, minced
6 whole black peppercorns, lightly crushed
6 juniper berries, lightly crushed
Large sprig of thyme
2 bay leaves
2 lb (900g) fresh sauerkraut, thoroughly rinsed and drained
2 cups chicken stock
1 1/4 cups lager beer or Riesling wine
12 small new potatoes, scrubbed
1 lb (450g) smoked sausage, such as bratwurst, cut into 6 portions
Salt and freshly ground black pepper
Chopped parsley, to garnish
Large flameproof casserole

1
Heat 2 tbsp of the fat in a large flameproof casserole over medium heat.
2
In batches, add the ham and spare ribs and cook, turning occasionally, about 5 minutes, until browned.
3
Transfer to a plate.
4
Add the onion to the casserole and cook until softened, about 3 minutes.
5
Add the apples, garlic, peppercorns, juniper berries, thyme, and bay leaves.
6
Stir in the sauerkraut.
7
Return the ham and spare ribs to the casserole and stir in the stock and beer.
8
Bring to a simmer.
9
Cover tightly and reduce the heat to low.
10
Simmer for 2 hours.
11
Add the potatoes, pushing them into the sauerkraut, then cover and continue cooking for about 50 minutes, or until the potatoes are tender.
12
Season with salt and pepper.
13
Meanwhile, heat the remaining 1 tbsp fat in a frying pan over medium heat.
14
Add the sausage and cook, turning, about 5 minutes, until browned.
15
Spoon onto a platter and arrange the sausages on top.
16
Sprinkle with parsley and serve hot.

1150

kcal

Calories

Fat

Carbs

107

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 3 tbsp rendered duck fat or vegetable oil, 9 oz (250g) ham steak, diced, bone discarded, 1 1/2 lb (674g) pork spare ribs, cut into ribs, 2 onions, chopped, and more.

Yes, Choucroute Garni 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!

Choucroute Garni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions