Choucroute Garni Recipe

Name: Choucroute Garni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-pound bags sauerkraut, drained; 2 tablespoons bacon drippings or a few slices of bacon, diced; 2 medium onions, chopped; 2 medium carrots, chopped; 1 Granny Smith apple, peeled, cored, and grated; 1 garlic clove, minced; One or two 14 1/2-ounce cans chicken broth; 2 cups dry white wine or beer; 1 ham hock, fresh or store-bought smoked; 1 bay leaf; 1 teaspoon juniper berries; 1 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon cumin seeds; 1/4 teaspoon whole cloves; Kosher salt and black pepper to taste; 4 to 5 pounds of cooked meatchoose a variety, such as sausages, hot dogs, ham chunks, any cheater pork, and Five-Star Duck Legs (page 103); Dijon mustard; Boiled potatoes

Servings: persons

Two 1-pound bags sauerkraut, drained
2 tablespoons bacon drippings or a few slices of bacon, diced
2 medium onions, chopped
2 medium carrots, chopped
1 Granny Smith apple, peeled, cored, and grated
1 garlic clove, minced
One or two 14 1/2-ounce cans chicken broth
2 cups dry white wine or beer
1 ham hock, fresh or store-bought smoked
1 bay leaf
1 teaspoon juniper berries
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon whole cloves
Kosher salt and black pepper to taste
4 to 5 pounds of cooked meatchoose a variety, such as sausages, hot dogs, ham chunks, any cheater pork, and Five-Star Duck Legs (page 103)
Dijon mustard
Boiled potatoes

1
HEAT oven to 325F.
2
RINSE the sauerkraut under running water and drain thoroughly; set aside.
3
In a large Dutch oven (6 to 8 quarts), Heat the bacon drippings.
4
(If starting with sliced bacon, cook it to render the fat.
5
Set aside the bacon, leaving the drippings.)
6
ADD the onions and cook over medium heat until softened, about 8 minutes.
7
ADD the carrots, apple, and garlic and cook for an additional 5 minutes.
8
ADD the sauerkraut, cooked bacon (if using), chicken broth, wine, ham hock, and the remaining seasonings.
9
Bring the pot to a simmer.
10
COVER the pot and bake for 2 hours.
11
Remove the pot from the oven and tuck the cooked meats into the choucroute.
12
Stir in additional chicken broth if it seems dry.
13
COVER and bake for an additional 30 minutes.
14
Serve with Dijon mustard and boiled potatoes.

409

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

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 19 ingredients. The key ingredients include: Two 1-pound bags sauerkraut, drained, 2 tablespoons bacon drippings or a few slices of bacon, diced, 2 medium onions, chopped, 2 medium carrots, chopped, and more.

Yes, Choucroute Garni falls under the Soups & Stews 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