French
Choucroute Garnie
Wine-braised sauerkraut carries smoked pork, bacon, juicy sausages, and potatoes scented with juniper, caraway, and bay.
8 servings · 35 minutes prep · 150 minutes cook
Ingredients
Cabbage and aromatics
- 3 lb sauerkraut, drained and lightly rinsed only if very sour
- 2 tbsp duck fat
- 1 large yellow onion, sliced
- 2 cups dry Riesling
- 1 cup low-sodium chicken stock
- 8 juniper berries, lightly crushed
- 1 tsp caraway seeds
- 2 bay leaves
Garnishes
- 1 1/2 lb smoked ham hock
- 8 oz slab bacon
- 4 smoked sausages
- 4 mild pork sausages
- 1 1/2 lb small Yukon Gold potatoes
Directions
Start the long braise
- Heat duck fat in a Dutch oven and soften yellow onion without browning. Loosen sauerkraut and add with dry white wine, chicken stock, juniper berries, caraway seeds, and bay leaf.
- Nestle in smoked ham hock and slab bacon. Cover and braise at {{temperature:325F}} until the pork begins to tenderize, 90 minutes.
Finish each garnish correctly
- Add yukon gold potatoes, cover, and cook 30 minutes. Nestle in smoked sausage and sausages without piercing; continue until potatoes are tender and sausages reach {{temperature:160F}}, 20-25 minutes.
- Slice meats and arrange them with potatoes over the cabbage. Taste before adding salt; serve with mustard.
