ReceptnaptárChoucroute garnie (Alsatian sauerkraut with smoked meats)
Choucroute garnie is the iconic dish of Alsace: sauerkraut braised tender in wine, topped with smoked pork, sausage and frankfurters, with hot potatoes and sharp mustard alongside. It is the warmest, most filling dish of winter, and should be served with beer or Alsatian Riesling.
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Ingredients
Method
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- Rinse the sauerkraut in cold water (soak for 10 minutes if it is very sour) and squeeze it out thoroughly.
- Melt the fat in a large pot, cook the onions for 5 minutes, add the apples and sauerkraut and stir for 5 minutes.
- Pour in the wine and 300 ml water, add the juniper, bay leaves and caraway seeds, and spread the ribs over the top.
- Cook covered over low heat (or in a 160 °C oven, fan 140 °C) for 1 hour 15 minutes, stirring from time to time and adding a little water if needed.
- Press the sausages into the sauerkraut and cook together for 20 minutes, adding the frankfurters for the last 5 minutes.
- Meanwhile, boil the potatoes in their skins in salted water for 20-25 minutes and peel them. Serve the sauerkraut, meats and potatoes on a large platter, with mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- You can control the sourness by rinsing the sauerkraut. If you like a milder taste, rinse it thoroughly.
- Add the smoked meats separately, so they do not cook to pieces and each keeps its texture.
- The juniper is indispensable. Without it the Alsatian aroma is missing.
Frequently asked questions
Can it be made ahead?
Yes, it is even better the next day. It keeps for 3 days in the fridge and reheats easily over low heat.
What should we drink with it?
Alsatian Riesling, Pinot Blanc or a light beer.
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