Recipes

Choucroute Garnie

Four types of pork pack this hearty stew of sauerkraut and wine
42 Ratings
100% would make again
Choucroute Garnie
Photo: Dave Katz/Tasting Table

Choucroute garnie is an Alsatian staple in which at least four types of pork are braised with sauerkraut and white wine and loads of aromatics for a fragrant one-pot meal. After braising, the pork is sliced and served with an array of mustards and crusty bread for an interactive dish perfect for a crowd.

While this dish has so many layers of flavor, it's surprisingly simple to make. The most important part is the searing in the beginning. Since we are using so many cuts of pork, be sure to be turn them often for an even golden color throughout each piece of meat. Duck fat can have a tendency to splatter, so make sure you are careful when cooking (and are wearing an apron!).

To learn more, read "Sausage Fest."

Choucroute Garnie (Alsatian Pork and Sauerkraut Stew)

Recipe from the Tasting Table Test Kitchen

Yield: 8 to 10 servings

Prep Time: 20 minutes

Cook Time: 1 hour and 40 minutes

Total Time: 2 hours

Ingredients

¼ cup duck fat

1 pound kielbasa

1 pound double-smoked slab bacon, halved lengthwise

12 ounces (4 links) bratwurst

½ rack (1 pound) baby back ribs, halved crosswise

1 pound (2½ cups) sauerkraut, drained

1 teaspoon juniper berries

1 teaspoon whole black peppercorns

10 whole cloves

4 garlic cloves, thinly sliced

3 bay leaves

1½ cups chicken stock

1½ cups dry white wine (preferably an Alsatian Riesling)

1 pound baby red-skin potatoes

Assorted mustards, for serving

Crusty bread, for serving

Directions

1. In an 8-quart Dutch oven, heat the duck fat over medium-high heat. Working in batches, cook the kielbasa, bacon, bratwurst and ribs, turning as needed, until golden brown, 4 to 6 minutes for the kielbasa and bacon, and 6 to 8 minutes for the bratwurst and ribs. Transfer each to a plate.

2. To the pot, add the sauerkraut, juniper berries, peppercorns, cloves, garlic and bay leaves. Cook until warmed through and fragrant, 3 minutes. Add the reserved meats, the stock and white wine, and bring to a simmer. Cook, covered, until the meat is tender, 1 hour. Add the potatoes and continue to cook until tender, 25 to 30 minutes more.

3. Transfer the meats to a cutting board and slice. Arrange on a platter with the braised sauerkraut and potatoes on the side, then serve with assorted mustards and crusty bread.

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