Recipe courtesy of Raymond Ost

Alsatian Choucroute

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  • Level: Easy
  • Yield: 8 servings
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6 pounds sauerkraut

4 ounces duck fat

1 large onion, julienned

1 teaspoon garlic, chopped

4 bay leaves

1-ounce juniper berries

1/2 bunch thyme

1 (750 ml) bottle Reisling wine

1 pound smoked bacon

8 pieces ham shanks (cured and salted)

1-quart chicken stock

8 large red bliss potatoes

4 pieces Weisswurst (veal and chicken sausage)

4 pieces Bauernwurst (salted smoked pork sausage

8 pieces Weiner (hot dog)

8 pieces smoked pork chop, cooked

Dijon mustard, for serving


  1. Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side. 

Cook’s Note

Accompany with a glass of Reisling wine or beer.

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