Rinse the sauerkraut and squeeze it thoroughly. In a large pot with a little oil, sauté the diced bacon and chopped onion until soft.
Choucroute Garnie
- Total time - 2 hours 30 minutes
- Prep time - 30 minutes
- Cooking time - 2 hours
- Servings: 4
- Country: France
Choucroute has a long history, dating back to when fermented cabbage was a key food for surviving the winter. The addition of meat and sausages elevated this humble dish to a festive meal. The key to a true Choucroute is quality sauerkraut and slow cooking. The art of braising is crucial – the cabbage should be cooked for at least two hours to become tender, and the meats are added gradually. This ensures that each component retains its flavor while enriching the others. The result is a perfectly balanced and harmonious dish that soothes the body and soul. It is traditionally served with a dry Alsatian white wine, which with its acidity and fruitiness perfectly complements the richness of the dish.
Ingredients
Ingredients
- 1 kg sauerkraut, drained and rinsed
- 200 g pork belly or slab bacon, diced
- 400 g smoked pork shoulder or knuckle
- 4 pieces fresh sausages (e.g., 'Saucisse de Strasbourg')
- 400 g smoked and cooked ham hock
- 1 piece onion, chopped
- 250 ml dry Alsatian white wine (Riesling)
- 8 pieces potatoes, peeled
- bay leaf, juniper berries, cloves, thyme
- salt and black pepper
Instructions
Preparing the Base
Cooking the Choucroute
Add the sauerkraut, white wine, and spices (bay leaf, juniper berries, cloves, thyme) to the pot. Stir and place the smoked pork on top. Bring to a boil, then reduce the heat and cover. Simmer slowly for at least 1.5 to 2 hours.
After 1.5 hours, add the fresh sausages and the smoked cooked ham hock to the pot. Continue to simmer for about 30 more minutes, until everything is thoroughly heated and the flavors have melded. At this stage, you can start boiling the potatoes in a separate pot.
Serving
Remove the meat and slice it into portions. On a large serving platter, place a mound of the braised sauerkraut. Arrange the various meats and boiled potatoes around it. Serve hot with bread and Dijon mustard. Traditionally, it is served with a bottle of dry Alsatian white wine.