Alsatian Sauerkraut with Pork and Sausages — Choucroute Garnie
The great Alsatian platter, slow-cooked sauerkraut layered with smoked bacon, pork shoulder and three sausages over wine and juniper.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and drain sauerkraut, squeeze out excess liquid and loosen strands. Slice onion thinly, cut carrot into 3cm rounds, lightly crush garlic and juniper berries. Crack peppercorns. Tie juniper, bay leaf, thyme, caraway seeds and peppercorns in muslin. Peel potatoes, leave whole.
Sweat
Heat duck fat in a heavy medium casserole over medium heat. Sauté onion for 6–7 minutes until soft and pale gold. Add garlic and sauerkraut, toss for 2 minutes to coat evenly with fat.
Build
Bury muslin sachet in sauerkraut. Pour wine and stock over. Nestle pork shoulder and smoked pork belly into kraut, add carrot. Cover, braise at 160°C for 1 hour until pork begins to soften.
Braise 1
Add Montbéliard and Toulouse sausages, nestle into kraut, cover and cook 15 minutes. Add Alsatian sausages, cover and cook 12 minutes more until all sausages are hot through and pork is fork-tender.
Steam
While meat braises in final 27 minutes, steam potatoes in a separate pot over boiling water for 18–22 minutes until fork-tender. Season with a pinch of salt.
Finish and plate
Remove all meats from casserole; slice pork shoulder and smoked belly thickly, halve sausages. Discard muslin, check sauerkraut seasoning. Spoon sauerkraut onto warm plates, arrange sliced meats over top, scatter parsley. Serve with steamed potatoes, Dijon mustard and horseradish cream alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.