Choucroute Garnie

Choucroute Garnie à l'Alsacienne

The classic Alsatian celebration dish: sauerkraut slow-braised in dry Riesling with juniper, topped with a generous array of smoked pork, frankfurters, bacon and steamed potatoes.

Prep

25 min

Cook

180 min

Total

205 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) sauerkraut (in brine or vacuum-packed), drained and rinsed if very sour
• •750 ml (3¼ cups) dry Riesling (Alsace), plus about 250 ml / 1 cup extra if needed
• •2 whole bay leaves
• •8 g (1 Tbsp) whole black peppercorns
• •10 whole juniper berries, lightly crushed
• •2 whole onions, peeled and studded with 2 cloves each
• •400 g (14 oz) smoked pork shoulder (palette fumée)
• •300 g (10½ oz) smoked pork loin or smoked ham hock
• •150 g (5 oz) lardons or thick-cut smoked bacon
• •6 whole small frankfurters (Knack or Viennese)
• •2 whole Montbéliard sausages (or other coarse pork sausage)
• •2 whole Strasbourg sausages (or kielbasa-style)
• •1 kg (2¼ lb) small waxy potatoes (Charlotte, Ratte)
• •30 g (2 Tbsp) goose fat or unsalted butter
• •1 tbsp caraway seeds (optional), traditional but optional
• •salt and freshly ground black pepper, to taste
• •Dijon mustard and crusty bread, to serve

Steps

1. 1 Rinse the sauerkraut thoroughly under cold water if it tastes very sharp, then drain well and squeeze out excess moisture. (Skip the rinse for a milder, more traditionally Alsatian tang.)
2. 2 In a large heavy pot or cast-iron cocotte, melt the goose fat over medium heat. Add the lardons and render gently for 3-4 minutes until they begin to colour.
3. 3 Layer half the sauerkraut in the pot. Sprinkle with juniper berries, peppercorns, bay leaves and caraway if using. Lay the smoked pork shoulder and smoked loin (or ham hock) on top, then add the studded onions and cover with the remaining sauerkraut.
4. 4 Pour in the Riesling so it nearly reaches the top layer of sauerkraut (about 750 ml / 3¼ cups). Add more wine or water if needed - the liquid should come roughly two-thirds of the way up the sauerkraut, not fully submerging it. Season lightly with pepper (the meats are already salty).
5. 5 Bring to a gentle simmer on the stovetop, cover with a tight lid, then transfer to an oven preheated to 150°C / 300°F (fan 140°C / 275°F). Braise for 2 hours, stirring once or twice and adding a splash of wine or water if the bottom begins to catch.
6. 6 Meanwhile, place the whole waxy potatoes in a saucepan, cover with cold salted water, bring to a boil and simmer 15-20 minutes until just tender. Drain and keep warm. (Traditional Alsace method: nestle the raw potatoes around the sauerkraut for the last 45 minutes of cooking; either approach works.)
7. 7 After 2 hours, lay the frankfurters, Montbéliard and Strasbourg sausages on top of the sauerkraut, re-cover, and continue cooking 20-25 minutes more until the sausages are heated through to an internal temperature of 72°C / 162°F.
8. 8 Check the sauerkraut for seasoning and adjust salt; the dish should be lightly seasoned, as the smoked meats provide most of the salt.
9. 9 To serve, spread the braised sauerkraut on a large warmed platter. Slice the smoked pork shoulder and loin and arrange over the sauerkraut. Pile the sausages alongside. Surround with the steamed potatoes and serve Dijon mustard and crusty bread on the side.
10. 10 Any leftover meat should reach an internal temperature of 72°C / 162°F when reheated.