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Sauerkraut (Choucroute Garnie)

Sauerkraut is a traditional German and Alsatian recipe of brined cabbage, that is often served with sausages, deli meats and potatoes.

Prep Time
35 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
Servings: 6 people
Course: Main Course
Cuisine: German

Ingredients

  • 2 onions , diced
  • 4 tablespoons unsalted butter
  • ½ lb smoked pork , sliced
  • 2 lb Sauerkraut (in brine), rinsed and drained
  • 4 oz. goose fat
  • 3 whole cloves
  • 1 teaspoon caraway seeds
  • 3 bay leaves
  • 10 juniper berries
  • 2 cups white wine (e.g. Riesling)
  • 20 small waxy potatoes , peeled
  • 6 thin slices smoked garlic dry sausage
  • 6 Landjäger sausages
  • 6 Strasbourg sausages
  • 5 oz. smoked bacon
  • An assortment of deli meats
  • salt
  • pepper

Instructions

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  1. Fry the onions in the butter for 2 minutes over medium heat.
  2. Then, add the smoked pork and stir for 5 minutes.
  3. Then add the sauerkraut while adding goose fat one spoon at a time. Season with salt, cloves, caraway, bay leaves and juniper berries. Stir well for a few minutes until the goose fat melts.
  4. Add the white wine then cover with boiling water. Bring everything to a boil.
  5. Add the potatoes, salt and pepper, as well as the slices of smoked garlic dry sausage, the Landjäger sausages and push them into the cabbage so that they are immersed as much as possible.
  6. Cook covered for 20 minutes over medium to high heat, then on low heat for another 30 minutes. Stir gently from time to time.
  7. Then uncover to allow the liquid to evaporate and cook for another 30 minutes.
  8. Finally, add the Strasbourg sausages and bacon without pushing them into the cabbage so as not to spoil them by mixing, and cook for another 15 minutes.
  9. Serve with an assortment of cold meats.