Choucroute Garnie
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Choucroute Garnie in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave until warmed through.
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