Choucroute Garnie

No ratings yet

This classic Alsatian dish of braised sauerkraut and meats is sure to become a winter tradition in your kitchen!

Prep Time10

Cook Time4 30

Total Time4 40

Course: Main Course

Cuisine: American, French

Keyword: Cabbage, Italian sausage, Pork, Sauerkraut

Servings:

Author: Nicole

2 pounds fresh or canned sauerkraut drained and rinsed
½ pound (8 ounces) bacon, cut into ½ inch pieces
1 medium carrot peeled and cut into ¼ inch dice
1 large yellow onion finely diced
4 tablespoons unsalted butter
1 bay leaf
1 cup dry white wine
2-3 cups chicken stock plus more if needed
kosher salt and freshly ground black pepper to taste
3-3 ½ pounds mixed variety of sausages Knockwurst, cooked Bratwurst, Beef Franfurters, sliced on an angle in 3-inch pieces

Preheat the oven to 325ºF. In a medium pot, bring 2 quarts of water to a simmer. Add the bacon and cook for 10 minutes. Remove the bacon with a slotted spoon and drain on paper towel-lined plate. Heat the butter in a large Dutch oven over medium heat. Add the bacon, carrot, and onion; sauté for 10 minutes. Reduce the heat to medium-low. Stir in the sauerkraut, cover and cook for 10 minutes more. Add the bay leaf, wine, and enough stock to cover the sauerkraut. Season lightly with salt and bring to a simmer.
Place a buttered round of parchment paper on top of the sauerkraut; cover and place in the preheated oven. Cook until most of the liquid has been absorbed; about 4-5 hours. Carefully remove the hot dutch oven from the oven, remove the parchment and taste the sauerkraut for seasoning. (If the kraut seems to dry, a another cup or so of stock.) Nestle the sausages in the sauerkraut; cover and return to the oven to cook until sausages are heated through; about 25-30 minutes. To serve, mound the sauerkraut in the center or a large platter and garnish with the meats. Serve with a variety of mustards and some crusty bread. Enjoy!