Name: Choucroute Garnie Alsatian
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 lbs sauerkraut, rinsed and drained; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp lard or duck fat; 1 tsp caraway seeds; 1 tsp juniper berries, lightly crushed; 1 tsp whole black peppercorns; 2 bay leaves; 1 lb smoked pork shoulder (kassler); 8 oz slab bacon, cut into chunks; 4 smoked pork sausages (knackwurst or kielbasa); 4 small frankfurter-style smoked sausages; 2 confit duck legs (optional, traditional); 1 cup dry Riesling wine; 2 cups chicken stock; 1 lb baby potatoes, scrubbed; 2 tbsp chopped fresh parsley; 1 tbsp Dijon mustard, for serving

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A signature dish from the Alsace region of France, Choucroute Garnie layers tangy fermented cabbage with smoked and cured pork, simmered slowly in Riesling wine and juniper-spiced broth. It is the ultimate hearty plate of comfort, traditionally paired with mustard, potatoes, and a glass of crisp Alsatian wine.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
38 gFat
13 gSaturated Fat
22 gCarbs
6 gFiber
5 gSugar
42 gProtein
1850 mgSodium
950 mgPotassium
90 mgCalcium
5 mgIron
22 mgVitamin C
85 mcgVitamin A

Ingredients

For the Sauerkraut Base

2 lbs sauerkraut, rinsed and drained
1 large yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp lard or duck fat
1 tsp caraway seeds
1 tsp juniper berries, lightly crushed
1 tsp whole black peppercorns
2 bay leaves

For the Meats

1 lb smoked pork shoulder (kassler)
8 oz slab bacon, cut into chunks
4 smoked pork sausages (knackwurst or kielbasa)
4 small frankfurter-style smoked sausages
2 confit duck legs (optional, traditional)

For the Braising Liquid & Serving

1 cup dry Riesling wine
2 cups chicken stock
1 lb baby potatoes, scrubbed
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard, for serving

Directions

Rinse the sauerkraut thoroughly under cold water, squeeze out excess moisture, and set aside.
In a large Dutch oven, melt the lard over medium heat; sauté the onion until softened, about 5 minutes, then add garlic, caraway seeds, juniper berries, peppercorns, and bay leaves; cook for 1 minute until fragrant.
Add half the sauerkraut to the pot, then layer the smoked pork shoulder, bacon, and confit duck legs over it; top with the remaining sauerkraut.
Pour in the Riesling and chicken stock, bring to a gentle simmer, cover, and cook over low heat for 60 minutes, checking occasionally to ensure the liquid barely covers the cabbage.
Nestle the smoked sausages into the sauerkraut and continue cooking uncovered for 20 to 25 minutes until the sausages are plump and heated through.
Meanwhile, boil the baby potatoes in salted water until fork-tender, about 15 minutes; drain and keep warm.
Remove the meats from the pot, slice the pork shoulder against the grain, and arrange everything on a warm platter over the sauerkraut.
Scatter parsley over the top and serve immediately with the boiled potatoes, Dijon mustard, and crusty bread.

Cook’s Notes

Use a real Alsatian Riesling for the most authentic flavor; its acidity cuts beautifully through the rich pork.
If your sauerkraut is very salty or sharp, soak it in cold water for 30 minutes before rinsing and using.
Confit duck legs are classic in Alsace and add wonderful richness, but the dish is still excellent without them.
For the best texture and depth, use a mix of cured and fresh pork rather than just one type.
Serve with a cold glass of Riesling or a crisp pilsner to round out the traditional Alsatian experience.

DinnerSavoureux