Choucroute garnie is the ultimate Alsatian comfort food — a hearty platter of slow-cooked sauerkraut loaded with sausages, salted pork, and potatoes. This beloved dish from the Alsace region of France is a celebration of fermented cabbage at its finest, richly flavoured with juniper berries, bay leaves, and Riesling wine.
Ingredients (serves 4-6)
- 1 kg sauerkraut (fermented cabbage)
- 2 knackwurst or frankfurter sausages per person
- 200 g smoked bacon or lard fumé
- 4 pork chops or smoked pork knuckle
- 500 g new potatoes
- 1 glass of Riesling or white wine
- 1 onion, sliced
- 10 juniper berries
- 2 bay leaves
- 1 tsp caraway seeds
- Salt and pepper
- Dijon mustard to serve
Instructions
- Rinse the sauerkraut and squeeze out excess water.
- In a large casserole, fry the bacon and onions until golden.
- Add the sauerkraut, wine, juniper berries, bay leaves, caraway seeds, and a glass of water. Season.
- Nestle the pork chops or knuckle into the sauerkraut. Cover and cook over low heat for 1.5 to 2 hours.
- Boil or steam the potatoes separately until tender.
- Add the sausages to the pan in the last 20 minutes of cooking.
- Serve on a large platter with the potatoes and Dijon mustard on the side.
🥂 Prost! Pair with a cold Alsatian beer or Riesling for the full experience.
