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Choucroute Garnie à L'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats And Sausages) Recipe

Prep Time

Cook Time

Total Time

4h 15m

This Choucroute Garnie recipe combines braised sauerkraut with mixed meats and sausages for a traditional Alsatian dish. Flavored with white wine, homemade chicken stock, and a variety of pork products, this hearty meal is perfect for a comforting and flavorful dinner.

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Ingredients

Servings: 10

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1 pound (450g) boneless pork loin

1 pound (450g) boneless pork shoulder

1/4 cup plus 2 tablespoons (90ml) lard, goose fat, duck fat, or vegetable oil, divided

2 medium yellow onions, thinly sliced (about 12 ounces; 350g total)

2 cups (480ml) dry white wine, such as Riesling or Silvaner (see note)

1 cup (240ml) homemade chicken stock or low-sodium chicken broth

1 cheesecloth sachet containing 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seed, and 2 bay leaves

1 pound (450g) slab bacon

1 ham hock (about 3/4 pound; 340g)

1 (8-ounce; 225g) piece salt pork from the belly or side (not fatback; optional)

5 pounds (2.25kg) good-quality store-bought or homemade sauerkraut, drained

1 1/2 pounds (680g) mixed French- and/or German-style emulsified sausages, such as frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst

2 smoked pork chops (about 1 1/4 pounds; 560g total)

5 small Yukon Gold potatoes, peeled, halved, and simmered in salted water until tender

2 tablespoons (30ml) kirsch (cherry brandy; optional)

Choucroute Garnie à L'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats And Sausages) Recipe

Ingredients

Steps

Nutrition Facts

Choucroute Garnie à L'Alsacienne (Alsatian Braised Sauerkraut With Mixed Meats And Sausages) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts