Choucroute Garnie Recipe

Name: Choucroute Garnie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds bulk sauerkraut; 2 ounces salt pork or slab bacon, in a large dice; 2 cups finely chopped onions; 1/2 cup chopped carrots; 1 large clove garlic minced; 1 tart apple, peeled, cored and grated; 1 1/2 cups chicken stock, approximately; 2 cups dry white wine; 1 bay leaf; 6 whole black peppercorns; 4 whole cloves; 8 juniper berries; salt and freshly ground white pepper; 2 pounds garlic sausage or other sausage fresh or smoked; 1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick; 1/2 pound black forest or virginia ham sliced 1/8 inchthick; 6 medium sized yukon gold potatoes; dijon mustard for serving

Servings: persons

2 1/2 pounds bulk sauerkraut
2 ounces salt pork or slab bacon, in a large dice
2 cups finely chopped onions
1/2 cup chopped carrots
1 large clove garlic minced
1 tart apple, peeled, cored and grated
1 1/2 cups chicken stock, approximately
2 cups dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
salt and freshly ground white pepper
2 pounds garlic sausage or other sausage fresh or smoked
1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick
1/2 pound black forest or virginia ham sliced 1/8 inchthick
6 medium sized yukon gold potatoes
dijon mustard for serving

1
1 drain sauerkraut, reserving juices. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees
2
2 in a large casserole, at least 5 quarts, cook salt pork or bacon over medium heat until golden. Remove, draining well. Leave fat in casserole. Add onions and carrots and saute until soft. Add garlic and apple and cook stirring several minutes, add sauerkraut and return pork or bacon to casserole, tucking into sauerkraut. Add stock and wine, bring to a simmer
3
3 add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper, cover and bake for 2 hours
4
4 tuck sausages into sauerkraut. If sauerkraut looks dry add stock. If sauerkraut needs more bite, add a little reserved juice, cover and bake 20 minnutes
5
5 place smoked pork on sauerkraurt. Cut ham slices in half and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot and return to oven 15 minutes
6
6 while meats cook, simmer potatoes in salted water until tender, drain
7
7 serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter and top with meats and potatoes. Serve with mustard

1317

kcal

Calories

Fat

131

Carbs

109

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.

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

You need 18 ingredients. The key ingredients include: 2 1/2 pounds bulk sauerkraut, 2 ounces salt pork or slab bacon, in a large dice, 2 cups finely chopped onions, 1/2 cup chopped carrots, and more.

Yes, Choucroute Garnie 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

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