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Alsatian Pork and Sauerkraut (Choucroute Garnie)
85% authentic · Alsatian (French/German)
A festive and abundant Alsatian dish featuring a generous bed of sauerkraut cooked with Riesling wine and juniper berries, topped with a variety of sausages, smoked meats, and potatoes.
Ingredients
- Sauerkraut3 lbs
- Pork Belly1 lb
- Smoked Sausages (e.g., Strasbourg, Montbéliard)1.5 lbs
- Smoked Pork Shoulder or Ham1 lb
- Onion1 large
- Garlic4 cloves
- Juniper Berries1 tbsp
- Riesling Wine1.5 cups
- Pork Broth or Water1 cup
- Potatoes (waxy)1.5 lbs
- Saltto taste
- Black Pepperto taste
- Duck Fat or Lard2 tbsp
Steps
- 1
Rinse sauerkraut under cold water if desired, drain well.
- 2
In a large Dutch oven or pot, heat duck fat over medium-high heat. Sear pork belly until browned. Remove and set aside.
- 3
Add chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add minced garlic and juniper berries, cook for 1 minute until fragrant.
- 5
Add sauerkraut, Riesling wine, and pork broth/water. Stir well.
- 6
Nestle the seared pork belly, smoked pork shoulder/ham, and sausages into the sauerkraut mixture.
- 7
Bring to a simmer, then cover and cook over low heat or in a 300°F (150°C) oven for 2 to 2.5 hours, until meats are tender and sauerkraut is soft.
- 8
About 30 minutes before serving, boil the potatoes until tender. Drain.
- 9
Remove meats from the pot, slice or keep whole as desired. Arrange sauerkraut on a large platter, top with the meats and boiled potatoes. Garnish with parsley.
- 10
Season with salt and pepper to taste. Serve hot.
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