Choucroute Garnie 1-2-3 Recipe

Name: Choucroute Garnie 1-2-3
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons duck fat, lard, or expeller-pressed vegetable oil; 2 medium onions, diced; 2 cups grated peeled russet potato (about 1 large potato); Kosher salt; 2 1/2 pounds drained sauerkraut (½ cups loosely packed homemade [page 143] or 1 [32-ounce] jar or equivalent, drained and lightly rinsed); 2 dried bay leaves; 10 dried juniper berries, lightly crushed; 5 black peppercorns; 1 1/2 cups dry white wine; 2 to 3 cups chicken stock, preferably homemade (page 177), or water, as needed; 1-pound chunk of unsliced slab bacon, cut into several large chunks; 2 pounds mixed pork sausages, such as knockwurst, boudin blanc, and/or fresh garlic sausages; Mustard, for serving

Servings: persons

2 tablespoons duck fat, lard, or expeller-pressed vegetable oil
2 medium onions, diced
2 cups grated peeled russet potato (about 1 large potato)
Kosher salt
2 1/2 pounds drained sauerkraut (½ cups loosely packed homemade [page 143] or 1 [32-ounce] jar or equivalent, drained and lightly rinsed)
2 dried bay leaves
10 dried juniper berries, lightly crushed
5 black peppercorns
1 1/2 cups dry white wine
2 to 3 cups chicken stock, preferably homemade (page 177), or water, as needed
1-pound chunk of unsliced slab bacon, cut into several large chunks
2 pounds mixed pork sausages, such as knockwurst, boudin blanc, and/or fresh garlic sausages
Mustard, for serving

1
Preheat the oven to 350F.
2
Heat the fat in a heavy, shallow 3-quart enameled cast-iron pot or other heatproof baking dish over low heat.
3
Saute the onions until soft and fragrant but not browned, about 8 minutes.
4
Stir in the potatoes, season lightly with salt, and cook until wilted, 2 to 3 minutes.
5
Add the sauerkraut, bay leaves, juniper berries, peppercorns, wine, and just enough stock to nearly cover the sauerkraut.
6
Bring to a simmer and remove from the heat.
7
Nestle the bacon into the sauerkraut, cover, and bake in the oven for 30 minutes, until the bacon is starting to render.
8
Remove the cover and add the sausages in one layer, pushing them down a bit into the sauerkraut, which should still be quite moist.
9
If it seems dry, moisten it with a little additional chicken stock.
10
Bake, uncovered, for 45 minutes to 1 hour, until the top of the sauerkraut is golden and the sausages and bacon are cooked through and browned.
11
Bring the dish to the table and serve with strong mustard and lots of cold beer or white wine.

769

kcal

Calories

Fat

107

Carbs

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 13 ingredients. The key ingredients include: 2 tablespoons duck fat, lard, or expeller-pressed vegetable oil, 2 medium onions, diced, 2 cups grated peeled russet potato (about 1 large potato), Kosher salt, and more.

Yes, Choucroute Garnie 1-2-3 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 Garnie 1-2-3

How did you like this recipe?

Frequently Asked Questions