Choucroute Garnie

Total Time:
3 hr 25 min
25 min
3 hr

6 servings

  • 2 tablespoons unsalted butter
  • 1/4 pound smoked slab bacon, rind removed and cut crosswise into 1/4-inch pieces
  • 2 medium-large onions, sliced
  • 9 cups drained sauerkraut (about 5 to 6 pounds), rinsed and squeezed drys
  • 1 tablespoon juniper berries
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon caraway seeds
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 3 cloves
  • 2 bay leaves
  • 1 bottle white wine
  • 1 tablespoon vegetable oil
  • 2 pounds assorted smoked and precooked fresh sausages (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst, and chipolata)
  • 1 pound piece smoked boneless pork loin (Canadian bacon), cut into 6 slices
  • 2 1/2 pounds small waxy-style potatoes, peeled
  • Serving suggestion: Coarse-grained mustard
  • Preheat oven to 325 degrees F.

  • Heat the butter in a large Dutch oven over medium heat. Add the bacon and onion and cook, stirring, until soft. Add the sauerkraut and stir to combine.

  • In a swath of cheesecloth, combine the juniper berries, peppercorns, caraway seeds, parsley, thyme, cloves, and bay leaves and tie into a bundle with a piece of kitchen twine. Add the spice bundle to the sauerkraut mixture. Pour in the wine and add enough water to cover the sauerkraut. Stir to combine and bring to a boil. Cover pan tightly with foil and braise in middle of oven for 2 hours. (The sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap.)

  • Heat the oil in a heavy skillet over medium heat and, working in batches, brown the sausages.

  • Uncover the casserole and nestle the sausages, pork loin, and potatoes in the sauerkraut, partially submerging them. Recover and continue braising for 30 minutes more.

  • Serve the choucroute at the table in the Dutch oven or transfer to a large serving platter.

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