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Choucroute Garnie

Serves 4 to 6 Entree meat

Choucroute Garnie

Choucroute Garnie is a beloved staple of Alsatian home cooking, where its rich, comforting aroma signals the gathering of friends and family around the table. Rooted in everyday tradition, this dish is not reserved for special occasions but rather enjoyed throughout the year, embodying the straightforward, hearty nature of Alsatian cuisine.

The dish presents a robust combination of tangy sauerkraut, tender smoked pork chops, and juicy Strasbourg sausages, all infused with the subtle warmth of juniper berries and bay leaves. Cooked with a splash of dry white Alsace wine, it offers a harmonious balance of smoky, savory, and slightly sweet flavors, complemented perfectly by the earthiness of boiled potatoes.

Ingredients

  • 1.2 kgsauerkraut — rinsed and drained
  • 4smoked pork chops
  • 4frankfurters or Strasbourg sausages
  • 200 gsmoked bacon
  • 2onions — sliced
  • 250 mldry white Alsace wine
  • 8juniper berries
  • 2bay leaves
  • 4boiled potatoes — for serving

Method

  1. Begin by preparing the sauerkraut. Rinse the 1.2 kg of sauerkraut under cold water to remove excess salt, then drain it well. Set it aside as you prepare the meat.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat. Add the 200 g of smoked bacon and cook until it renders its fat and becomes crispy. Remove the bacon and set aside, leaving the fat in the pot.
  3. Season the 4 smoked pork chops with salt and pepper. In the same pot, brown the pork chops in batches, ensuring each side develops a deep golden color. This caramelization will add depth to the final dish. Remove the pork chops and set aside.
  4. Lower the heat to medium and add the 2 chopped onions to the pot. Cook them in the rendered fat until they become translucent and start to pick up the browned bits from the bottom of the pot, about 5 minutes.
  5. Return the bacon to the pot along with the sauerkraut, 8 juniper berries, and 2 bay leaves. Stir well to combine and coat the sauerkraut with the flavors from the pot.
  6. Pour in 250 ml of dry white Alsace wine. Nestle the browned pork chops into the sauerkraut mixture. Cover the pot and reduce the heat to low. Allow it to simmer gently until the pork chops are tender and the flavors meld, about 45 minutes. The sauerkraut should be soft and infused with the wine and spices.
  7. Add the 4 frankfurters or Strasbourg sausages to the pot, tucking them into the sauerkraut. Continue to cook for another 10 minutes until the sausages are heated through and the sauerkraut is fragrant.
  8. Remove the pot from the heat and let it rest for a few minutes. Taste the sauerkraut and adjust the seasoning with salt and pepper if needed. Serve the Choucroute Garnie with 4 boiled potatoes, ensuring each plate has a portion of meat, sauerkraut, and potatoes.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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