Choucroute Garnie Recipe
Preparation Time: 20 mins | Cooking Time: 2 hours | Serves: 6
Ingredients
- 1 kg of sauerkraut, rinsed and drained
- 500 g of pork knuckles
- 300 g of smoked sausages
- 200 g of thick-cut bacon
- 10 juniper berries
- 1 onion, sliced
- 4 cloves of garlic, minced
- 500 ml de vin blanc sec (Riesling alsacien ou Pinot Blanc)
- 2 bay leaves
- 500 g of boiled potatoes
- Salt and black pepper to taste
- Dijon mustard for serving
Instructions
- Prepare the Sauerkraut:
- Place the rinsed sauerkraut in a large pot. Add juniper berries, bay leaves, sliced onion, and minced garlic.
- Cook the Meats:
- Place the pork knuckles, smoked sausages, and bacon on top of the sauerkraut. Pour in the white wine and enough water to just cover the ingredients.
- Simmer:
- Bring the pot to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the meats are tender.
- Boil the Potatoes:
- In a separate pot, boil the potatoes until tender, then drain.
- Serve:
- Arrange the sauerkraut on a large serving dish. Top with the meats and boiled potatoes. Serve with Dijon mustard on the side.
The choucroute garnie is a hearty and flavorful dish, perfect for a winter meal. It pairs wonderfully with a dry white wine, such as an Alsace Riesling or Pinot Blanc. For an authentic touch, serve it with Dijon mustard on the side. Enjoy your meal!