Choucroute Garni Recipe

Name: Choucroute Garni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon whole coriander seeds; 1 teaspoon whole juniper berries; 4 whole cloves; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole caraway seeds; 2 dried bay leaves; 6 garlic cloves, crushed; 3 tablespoons vegetable oil; 2 medium onions, thinly sliced; 1/2 teaspoon coarse salt; 1 pound double-smoked bacon, cut into 1-inch-thick slices; 1/2 pound fresh bacon or salt pork (in 1 piece); 1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces; 4 pounds fresh sauerkraut, rinsed and drained; 1 bottle (750 ml) dry Riesling; 8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired; 8 small carrots, peeled; 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total); 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total); 3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total); Fresh parsley sprigs, for garnish; Variety of mustards, for serving

Servings: persons

1 teaspoon whole coriander seeds
1 teaspoon whole juniper berries
4 whole cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole caraway seeds
2 dried bay leaves
6 garlic cloves, crushed
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1/2 teaspoon coarse salt
1 pound double-smoked bacon, cut into 1-inch-thick slices
1/2 pound fresh bacon or salt pork (in 1 piece)
1 1/4 pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces
4 pounds fresh sauerkraut, rinsed and drained
1 bottle (750 ml) dry Riesling
8 medium red or Yukon Gold potatoes, or a combination (about 1 1/2 pounds total), peeled if desired
8 small carrots, peeled
3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total)
3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total)
3 mild-spiced fine-textured white veal-and-pork sausages, such as weisswurst or bockwurst (12 ounces total)
Fresh parsley sprigs, for garnish
Variety of mustards, for serving

1
Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into a bundle with kitchen twine.
2
Heat oil in a very large Dutch oven over medium heat.
3
Add onions and salt.
4
Cook, stirring occasionally, until onions are translucent, about 5 minutes.
5
Add bacon, pork butt, and spice bundle.
6
Cover with sauerkraut.
7
Add wine and enough water to come 1 inch below sauerkraut.
8
Bring to a boil.
9
Reduce heat to medium-low; cover, and simmer 45 minutes.
10
Add potatoes and carrots.
11
Cover; cook until almost tender, about 20 minutes.
12
Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting.
13
Place kielbasa in a dry skillet over medium heat.
14
Cook, turning often, until browned, about 8 minutes.
15
Put all sausages into the Dutch oven.
16
Cover; cook until heated through, about 15 minutes.
17
Using a slotted spoon, transfer sausages and vegetables to a plate.
18
Drain sauerkraut, and arrange on a serving platter.
19
Arrange sausages and vegetables on top.
20
Garnish with parsley; serve with mustards.

2325

kcal

Calories

136

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 teaspoon whole coriander seeds, 1 teaspoon whole juniper berries, 4 whole cloves, 1/2 teaspoon whole black peppercorns, 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.

Choucroute Garni

How did you like this recipe?

Frequently Asked Questions