Choucroute Garnie Recipe

Preparation Time: 20 mins | Cooking Time: 2 hours | Serves: 6


  • 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


  1. Prepare the Sauerkraut:
    • Place the rinsed sauerkraut in a large pot. Add juniper berries, bay leaves, sliced onion, and minced garlic.
  2. 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.
  3. 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.
  4. Boil the Potatoes:
    • In a separate pot, boil the potatoes until tender, then drain.
  5. 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!

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