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French Choucroute Garnie
Alsatian sauerkraut slow-braised with bacon, sausages, juniper berries and white wine — Alsace's most-loved winter feast.
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20 minPrep🔥
2 hrCook🍽️
5Serves📊
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Ingredients
- 1kg sauerkraut, drained
- 300g smoked bacon, diced
- 500g pork loin, cubed
- 6 sausages (Frankfurters, Strasbourg)
- 2 onions, sliced
- 5 juniper berries
- 5 cloves
- 2 bay leaves
- 1 tsp caraway seeds
- 300ml dry white wine (Riesling)
- 500ml chicken stock
- Mustard, boiled potatoes to serve
Instructions
- Cook bacon in a heavy pot 5 min.
- Add onion; soften 10 min.
- Add sauerkraut, juniper, cloves, bay and caraway.
- Add wine and stock.
- Bury the pork in the sauerkraut.
- Simmer covered very gently 1.5 hours.
- Add sausages; cook 30 minutes more.
- Pile sauerkraut on a platter; arrange meats on top.
- Serve with mustard and boiled potatoes.
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Tara’s tips
- Riesling is the proper wine — gives the Alsatian character.
- Cook slowly — patience.
Serving suggestions
- Always with strong mustard.
Storage & reheating
Better next day.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use mushroom and tofu sausages with extra juniper.
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