Choucroute Garni

Savor the comforting flavors of Alsace with this traditional Choucroute Garni recipe, a hearty French-German fusion dish that's perfect for cold-weather feasts. Featuring tangy sauerkraut simmered in dry white wine and aromatic spices like juniper berries and bay leaves, this dish is layered with an irresistible medley of meats including smoked bacon, pork shoulder, garlic sausage, and kielbasa. Accompanied by tender boiled potatoes and finished with a dash of whole-grain mustard and fresh parsley, this one-pot wonder is both rustic and refined. Ideal for entertaining or a family-style dinner, serve Choucroute Garni with crusty bread and a dollop of Dijon mustard for an authentic touch. It's a celebration of slow-cooked comfort and rich, savory flavors!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 1 kg sauerkraut
• 200 g smoked bacon
• 2 garlic sausage
• 2 smoked sausage
• 500 g pork shoulder
• 2 kielbasa sausage
• 6 potatoes
• 1 onion
• 2 garlic cloves
• 8 juniper berries
• 2 bay leaves
• 3 cloves
• 500 ml dry white wine
• 250 ml chicken stock
• 30 g butter
• 2 tbsp whole-grain mustard
• 2 tbsp fresh parsley
• 1 tsp salt
• 1 tsp black pepper

Directions

Step 1

Rinse the sauerkraut under cold water to remove excess salt. Squeeze out the water and set aside.

Step 2

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the onion (finely chopped) and garlic (minced), and sauté until soft and fragrant, about 5 minutes.

Step 3

Add the sauerkraut to the pot, stirring to combine with the onions and garlic.

Step 4

Tie the bay leaves, juniper berries, and cloves in a small piece of cheesecloth to form a sachet. Add this to the pot.

Step 5

Pour the dry white wine and chicken stock over the sauerkraut. Stir and bring to a gentle simmer.

Step 6

Nestle the smoked bacon and pork shoulder into the sauerkraut. Cover the pot, reduce the heat to low, and allow to simmer for 1.5 hours.

Step 7

In the meantime, peel the potatoes and boil them in salted water until just tender. Drain and set aside.

Step 8

After 1.5 hours of simmering, add the sausages to the pot, tucking them into the sauerkraut. Simmer for an additional 30 minutes, ensuring the meats are heated through.

Step 9

Remove the sachet of spices and adjust the seasoning with salt and pepper. Stir in the whole-grain mustard and sprinkle with fresh parsley.

Step 10

To serve, arrange the sauerkraut on a large platter and top with the meats and potatoes. Serve warm with a side of crusty bread or Dijon mustard.

Nutrition Facts

Serving size	(3991.4g)

Amount per serving	% Daily Value*
Calories	5145.6

Total Fat 274.0g	0%
Saturated Fat 101.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 971.7mg	0%
Sodium 16014.5mg	0%
Total Carbohydrate 302.6g	0%
Dietary Fiber 56.7g	0%
Total Sugars 43.8g
Protein 275.2g	0%

Vitamin D 44.8IU	0%
Calcium 828.5mg	0%
Iron 41.0mg	0%
Potassium 11537.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 23.0%

Carbs: 25.3%