Main CourseDinner

Choucroute Garnie

Name: Choucroute Garnie
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: french
Ingredients: 1,000 g sauerkraut rinsed and drained; 200 g bacon cubed; 500 g pork shoulder cut into large chunks; 1 pcs smoked pork hock; 4 pcs frankfurter sausage; 4 pcs bratwurst sausage; 1 pcs onion chopped; 2 clove garlic minced; 500 ml dry white wine; 250 ml chicken broth; 2 pcs bay leaf; 6 pcs juniper berry; 1 tsp black peppercorn; 1 tsp salt; 0.5 tsp black pepper freshly ground; 6 pcs potato peeled and boiled; 2 tbsp dijon mustard (optional)

This hearty French dish features sauerkraut braised with white wine, spices, and various cuts of pork. It's a comforting and flavorful meal, perfect for a cold evening. Serve with boiled potatoes and mustard.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 1,037 kcal

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gsauerkraut, rinsed and drained
200 gbacon, cubed
500 gpork shoulder, cut into large chunks
1 pcssmoked pork hock
4 pcsfrankfurter sausage
4 pcsbratwurst sausage
1 pcsonion, chopped
2 clovegarlic, minced
500 mldry white wine
250 mlchicken broth
2 pcsbay leaf
6 pcsjuniper berry
1 tspblack peppercorn
1 tspsalt
0.5 tspblack pepper, freshly ground

for serving

6 pcspotato, peeled and boiled
2 tbspdijon mustard(optional)

Equipment

slotted spoon · dutch oven · large pot · cutting board · knife

The method

Step by step

1
Rinse the sauerkraut thoroughly under cold water, then squeeze out as much liquid as possible. Set aside.
About 5 min
Cook’s note: Rinsing removes excess salt and sourness, balancing the flavor.
2
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
About 10 min
Cook’s note: The bacon fat will add flavor to the dish.
3
Add the pork shoulder chunks to the pot and brown them on all sides. Remove the pork and set aside.
About 8 min
4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
About 6 min
5
Add a layer of sauerkraut to the bottom of the pot. Place the smoked pork hock and browned pork shoulder on top of the sauerkraut.
About 3 min
6
Add the remaining sauerkraut, bay leaves, juniper berries, and black peppercorns. Pour in the white wine and chicken broth.
About 2 min
7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
About 2 hr
Cook’s note: Ensure the heat is low enough to prevent scorching.
8
After 2 hours, add the frankfurter and bratwurst sausages to the pot. Cover and continue to cook for another hour, or until the pork hock is very tender and easily pulls apart.
About 1 hr
9
Carefully remove the pork hock and other large pieces of meat from the pot. Shred the meat from the hock and cut the pork shoulder into smaller, serving-sized pieces.
About 10 min
Cook’s note: Be careful as the meat will be very hot.
10
Return all the meat to the sauerkraut. Stir in the reserved crispy bacon. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
About 3 min
11
Serve the Choucroute Garnie hot, with boiled potatoes and a side of Dijon mustard.

Per serving

Nutrition

17%Score

Calories: 1,036.6kcal
Protein: 66g
Carbs: 41.7g
Fat: 60g
Fibre: 8.9g
Sugar: 8.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Choucroute Garnie in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, or in the microwave until warmed through.