Choucroute Garnie

Name: Choucroute Garnie
Total time: 150 min
Yield: 6
Ingredients: 2 kg sauerkraut (drained); 500 ml dry white wine; 700 g smoked pork; 6 unit bratwurst or similar sausage; 800 g potatoes; 1 unit onion (sliced); 8 unit juniper berries; 2 unit bay leaves; 4 tbsp mustard

Meat & Seafood · European

9 ingredients · 150 minutes · 6 servings

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516kcal37.5g protein17.1g fat39.2g carbs*

sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Sometimes contains — check the labelgluten (bratwurst) · dairy (bratwurst) · egg (bratwurst) · peanut (bratwurst) · tree nut (bratwurst) · sesame (bratwurst) · soy (bratwurst) · shellfish (bratwurst) · fish (bratwurst)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 kg	sauerkraut (drained)
500 ml	dry white wine
700 g	smoked pork
6 unit	bratwurst or similar sausage
800 g	potatoes
1 unit	onion (sliced)
8 unit	juniper berries
2 unit	bay leaves
4 tbsp	mustard

Steps

saute8 min
onion soft without browning
Soften the onion in a heavy pot, then add the sauerkraut, juniper and bay. Avoid aggressive browning: the target is fragrant braised cabbage, not caramelized cabbage sweetness.
simmer90 min
gentle covered braise
Nestle the smoked pork into the sauerkraut, add the white wine and enough water to keep the bottom moist, cover and braise gently. The cabbage should absorb pork and wine flavor while staying juicy rather than frying dry.
boil20 min
potatoes tender
Cook the potatoes separately in salted water until tender. Keeping them separate preserves their clean texture and prevents their starch from thickening the sauerkraut braising liquid.
simmer15 min
sausages hot through, casings intact
Add the sausages to the sauerkraut near the end and heat gently. Do not hard-boil them in the acidic braise; violent heat splits the casings and dries the filling.
top5 min
large warm platter
Mound the sauerkraut on a platter and arrange sliced smoked pork, sausages and potatoes over and around it. Serve mustard alongside. The visual abundance of distinct meats over the cabbage is part of the dish's identity.