Choucroute Garnie Recipe

Name: Choucroute Garnie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds smoked meaty ham hocks; 1 pound fully cooked bratwurst; 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces; 2 large onions, chopped; 1teaspoon juniper berries (optional); 1 teaspoon whole black peppercorns; 10 whole cloves; 8 whole allspice; 3 bay leaves; 3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces; 2 2-pound jars sauerkraut, squeezed dry; 2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces; 1 pound fully cooked knockwurst; 2 cups Alsatian Pinot Blanc or other dry white wine; 2 pounds small red-skinned potatoes; 2/3 cup chopped fresh parsley; Assorted mustards; Prepared white horseradish

Servings: persons

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

1
Place ham hocks in large saucepan.
2
Add enough water to cover by 2 inches.
3
Bring to boil.
4
Reduce heat, cover and simmer until meat is very tender, about 2 hours.
5
Transfer hocks to medium bowl.
6
Boil broth until reduced to 2 cups, about 15 minutes.
7
Remove meat from bones; discard bones.
8
Place hock meat in medium bowl.
9
(Can be made 1 day ahead.
10
Cover hock meat and broth separately; chill.)
11
Preheat oven to 350F.
12
Heat heavy large pot over medium-high heat.
13
Add bratwurst and bacon.
14
Saute until bacon is crisp and bratwurst is brown, about 10 minutes.
15
Place in bowl with hock meat.
16
Add onions, spices and bay leaves to same pot.
17
Saute until onions are tender, about 5 minutes.
18
Add apples; saute 2 minutes.
19
Mix in sauerkraut.
20
Add all meats; press to submerge.
21
Add reserved broth and wine.
22
Boil 10 minutes.
23
Cover choucroute and bake 1 1/2 hours.
24
Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes.
25
Drain; cool slightly.
26
Cut potatoes in half.
27
Dip cut sides into parsley.
28
Arrange sauerkraut and meats on platter.
29
Surround with potatoes.
30
Serve with mustards and horseradish.

879

kcal

Calories

Fat

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.

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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: 1 3/4 pounds smoked meaty ham hocks, 1 pound fully cooked bratwurst, 8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces, 2 large onions, chopped, 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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