Traditional Alsatian Choucroute Garnie Recipe

Ingredients

  • 1 large jar of sauerkraut (about 32 ounces)
  • 1 pound of smoked pork shoulder
  • 1 pound of smoked sausage
  • 1 pound of frankfurters
  • 4 slices of thick-cut bacon
  • 4 large potatoes
  • 2 large onions
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon of juniper berries
  • 1 teaspoon of caraway seeds
  • 1 teaspoon of black peppercorns
  • 2 cups of dry white wine
  • 2 cups of chicken broth
  • 3 tablespoons of duck fat or unsalted butter

Steps and instructions

  1. Preheat your oven to 325°F (165°C).
  2. In a large Dutch oven, melt the duck fat or butter over medium heat.
  3. Add the bacon to the pot and cook until crispy.
  4. Remove the bacon from the pot and set it aside.
  5. In the same fat, brown the smoked pork shoulder and sausage, then remove and set aside.
  6. Add the diced onions to the pot and sauté until they become translucent.
  7. Add the garlic, bay leaves, juniper berries, caraway seeds, and black peppercorns to the pot and sauté for another minute.
  8. Drain the sauerkraut and rinse it in cold water. Add it to the pot and mix well with the onion and spices.
  9. Add the white wine and chicken broth to the pot and mix well.
  10. Return the bacon, smoked pork shoulder, and sausage to the pot and bury them in the sauerkraut mixture.
  11. Cover the pot and place it in the preheated oven for 2 hours.
  12. After 2 hours, add the peeled and quartered potatoes to the pot, pushing them down into the sauerkraut mixture.
  13. Cover the pot again and return it to the oven for another hour.
  14. In the last 15 minutes of cooking, add the frankfurters to the pot, again pushing them down into the sauerkraut mixture.
  15. Remove the pot from the oven. Serve the Choucroute Garnie hot, straight from the pot.

Tools for making

  • Large Dutch oven - A heavy-bottomed pot with a tight-fitting lid, used for cooking the Choucroute Garnie in the oven.
  • Chef's knife - A versatile knife used for slicing and dicing the onions, garlic, and other ingredients.
  • Cutting board - A flat surface used for safely chopping and preparing ingredients.
  • Tongs - Long-handled kitchen utensils used for handling the meat and turning it in the pot.
  • Wooden spoon - A utensil used for stirring and mixing the ingredients in the pot.
  • Peeler - A tool used for peeling the potatoes before adding them to the Choucroute Garnie.
  • Measuring cups - Used for accurately measuring the white wine, chicken broth, and other liquids.
  • Measuring spoons - Used for measuring the juniper berries, caraway seeds, black peppercorns, and other spices.
  • Oven mitts - Insulated gloves or mitts used for safely handling the hot pot when removing it from the oven.

Recipe variations

  • Use different types of sausages such as bratwurst, kielbasa, or smoked turkey sausage.
  • Replace the smoked pork shoulder with smoked ham hocks or smoked turkey legs.
  • Add additional vegetables such as sliced carrots, Brussels sprouts, or sliced apples.
  • Experiment with different spices and herbs like thyme, rosemary, or mustard seeds.
  • Make it vegetarian by omitting the meat and using vegetable broth instead of chicken broth. Add extra vegetables like mushrooms or bell peppers.
  • For a lighter version, use leaner cuts of meat and reduce the amount of bacon or omit it altogether.
  • Try using red wine instead of white wine for a richer flavor.
  • Serve the Choucroute Garnie over mashed potatoes or with a side of crusty bread.
  • Add a dollop of sour cream or mustard on top of each serving for extra tanginess.
  • For a spicy twist, add red pepper flakes or a pinch of cayenne pepper to the sauerkraut mixture.

Recipe overview

Choucroute Garnie is a classic Alsatian dish that's perfect for those chilly days when you crave comfort food. It's a hearty, savory dish packed with a variety of meats including smoked pork shoulder, sausage, frankfurters, and bacon, all of which are nestled in a bed of sauerkraut and slow-cooked to perfection. The sauerkraut is flavored with an aromatic blend of garlic, bay leaves, juniper berries, and caraway seeds, which pairs wonderfully with the richness of the meats. This recipe will guide you through the process of creating this traditional dish, from browning the meats, to slow-cooking the sauerkraut with wine and chicken broth, to the final step of adding the frankfurters. The result is a flavorful, satisfying dish that's ideal for a family dinner or a festive gathering. Don't be intimidated by the long cooking time - it's mostly hands-off, and the delicious outcome is definitely worth the wait!

Common questions

  1. How long does it take to make Choucroute Garnie?
    It takes approximately 3 hours and 15 minutes to make Choucroute Garnie.
  2. Can I use fresh sauerkraut instead of canned sauerkraut?
    Yes, you can use fresh sauerkraut. However, it may require longer cooking time to achieve the desired tenderness.
  3. What can I substitute for smoked pork shoulder?
    You can substitute smoked pork loin or smoked ham hock for the smoked pork shoulder.
  4. Can I use a different type of sausage?
    Yes, you can use any type of smoked sausage such as kielbasa or bratwurst.
  5. Can I omit the wine?
    If you prefer not to use wine, you can substitute it with additional chicken broth.
  6. What can I serve with Choucroute Garnie?
    Choucroute Garnie is traditionally served with boiled or mashed potatoes and mustard on the side.

Serving dishes and utensils

  • Dutch Oven - A large, heavy pot with a tight-fitting lid, ideal for slow cooking dishes like Choucroute Garnie.
  • Chef's Knife - A sharp, versatile knife for chopping vegetables, herbs, and meat.
  • Cutting Board - A sturdy surface for safely cutting and preparing ingredients.
  • Tongs - Useful for handling and flipping sausages and other meats.
  • Slotted Spoon - Perfect for scooping out sauerkraut and serving the dish.
  • Oven Mitts - To protect your hands when handling hot pots and pans.
  • Large Serving Platter - A dish for presenting the Choucroute Garnie and its accompaniments.
  • Bread or Rolls - A side of crusty bread or rolls to serve with the Choucroute Garnie.
  • Mustard - Traditional Dijon mustard is a classic condiment to accompany Choucroute Garnie.
  • Pickles - Optional, but pickles can add a tangy and crunchy element to the dish.

Origin stories

Choucroute Garnie hails from the Alsace region of France, a picturesque area known for its vineyards and mix of French and German influences. The German influence is particularly strong in the case of Choucroute Garnie, which is actually a Franco-Germanic fusion dish. The name itself translates to "dressed sauerkraut," and that's precisely what it is. Typically, the sauerkraut is garnished with a variety of pork products, reflecting Alsace's love for charcuterie. Yet, the star of the dish is undoubtedly the sauerkraut, which is fermented in local Riesling wine and juniper berries, giving it a unique flavor. It's a hearty, warming dish, perfect for the chilly winter months in Alsace. So, next time you sit down to a plate of Choucroute Garnie, remember you're savoring a bite of history, a melting pot of French and German culinary traditions on a single plate.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.