Recipes Main Courses Pork Choucroute Garnie
Choucroute Garnie

Choucroute Garnie

Prep Time: 20 minutes
Cook Time: 165 minutes
Servings: 6 Serves 6.
Choucroute is French for "sauerkraut." This stick-to-your-ribs dish is made with much enthusiasm in the northeastern French region of Alsace. Served with beer or the same wine used in the dish, choucroute satisfies the soul on a cold winter's night. Serve with good country-style rye bread and plenty of hot mustard for the sausage.


  • 3 lb. store-bought sauerkraut, uncooked
  • 2 Tbs. unsalted butter
  • 2 yellow onions, minced
  • 4 bacon slices, diced
  • 2 bay leaves
  • 4 whole cloves
  • 20 juniper berries
  • 2 garlic cloves, minced
  • 2 cups fruity white wine, preferably Riesling or
  • 2 cups chicken broth
  • 8 pork sausages or 1 kielbasa sausage, about 2
     lb. total
  • 2 lb. red potatoes, unpeeled, cut into 1 1/2-inch
  • Salt and freshly ground pepper, to taste


Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside.

In a large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2 1/2 hours.

Prick the sausages all over with a fork and add to the pot along with the potatoes. Cover and continue to simmer until the potatoes are tender, about 30 minutes more. Season with salt and pepper.

To serve, remove the sausages from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages and potatoes onto a warmed platter and serve hot.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).