French
Choucroute garnie
This Alsatian choucroute garnie layers wine-braised sauerkraut with smoked pork, aromatic spices, sausages, and boiled potatoes. It is hearty, fragrant with juniper and Riesling, and served family-style with mustard.
Watch it madeChef Michel Dumas · 8:29
Ingredients
- Raw Alsatian sauerkraut600g
- Goose fat or duck fat1 tbsp
- Yellow onion, thinly sliced1 small
- Garlic clove, lightly crushed1
- Dry Riesling or other dry Alsatian white wine150ml
- Light pork stock or chicken stock150ml
- Juniper berries6
- Bay leaf1
- Whole cloves2
- Black peppercorns6
- Smoked pork belly or lard fumé200g
- Smoked cooked sausage, such as Montbéliard or Morteau1 small, about 150g
- Strasbourg sausages or knack sausages2
- Small waxy potatoes4
- Fine sea saltto taste
- Dijon or Alsatian mustardto serve
Method
- Taste the sauerkraut; if it is very sharp or salty, rinse it briefly under cold water, then squeeze it dry with your hands.
- Tie the juniper berries, bay leaf, cloves, and peppercorns in a small piece of cheesecloth, or keep them loose if you do not mind finding them at the table.
- Warm the goose fat in a heavy casserole over medium-low heat, add the onion, and cook gently for 6 to 8 minutes until soft but not browned.
- Add the garlic and half of the sauerkraut, then nestle in the smoked pork belly, the spice bundle, and the smoked sausage.
- Cover with the remaining sauerkraut, pour in the Riesling and stock, bring just to a simmer, then cover tightly.
- Cook over very low heat for about 1 hour 30 minutes, turning the pork and sausage once, until the sauerkraut is tender and aromatic; add a splash of water if the pot becomes dry.
- Meanwhile, put the potatoes in a saucepan of salted cold water, bring to a simmer, and cook for 20 to 25 minutes until tender; drain and keep warm.
- During the last 10 minutes of cooking, gently poach the Strasbourg sausages in barely simmering water, without boiling, so they stay plump.
- Remove the spice bundle and garlic from the sauerkraut, then taste and adjust with a little salt only if needed.
- Slice the smoked pork belly and smoked sausage, mound the sauerkraut on a warm platter, arrange the meats and potatoes on top, and serve with mustard.
Common questions
What can I substitute for goose fat, duck fat, or Riesling in choucroute garnie?
Use butter, neutral oil, or bacon fat instead of goose fat. For Riesling, choose another dry white wine like Sylvaner, Pinot Blanc, or a dry Chardonnay. If avoiding alcohol, use light stock plus a splash of white wine vinegar.
How long does choucroute garnie take to cook, and when are the potatoes done?
The sauerkraut braises about 1 hour 30 minutes over very low heat. Start the potatoes separately at the same time; they’re done when a knife slips in easily, usually 15 to 20 minutes depending on size.
What are the most common mistakes when making choucroute garnie?
Don’t brown the onion, boil the pot, or cook too hot, or the sauerkraut can turn harsh and the meats dry out. Also avoid over-rinsing the sauerkraut; you want to remove excess sharpness, not all flavor.
How should I store leftover choucroute garnie?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. It reheats well on low heat with a splash of stock or water. The flavor often improves overnight as the spices meld.
How do I serve choucroute garnie for the best result?
Serve the sauerkraut hot in a wide platter or shallow bowl with the pork, sausages, and potatoes arranged on top or alongside. Mustard, cornichons, and extra dry white wine are classic accompaniments, and warm plates help keep it appealing.