Choucroute Garnie
Choucroute Garnie is a hearty Alsatian dish, a bountiful platter of sausages, meats and sauerkraut. It's perfect for those cold winter nights.
Ingredients - Serves 6
- Salt and pepper - To taste
- Potatoes - 6 medium, peeled and halved
- Assorted sausages and meats (such as smoked pork chops, frankfurters, and ham hocks) - 2 pounds
- Chicken stock - 1 cup
- Dry white wine - 1 cup
- Caraway seeds - 1 teaspoon
- Juniper berries - 6
- Garlic - 3 cloves, minced
- Onion - 1 large, chopped
- Sauerkraut - 2 pounds, rinsed and drained
Let's Get Started
- Preheat the oven to 325°F.
- In a large Dutch oven, combine the sauerkraut, onion, garlic, juniper berries, caraway seeds, wine, and chicken stock.
- Arrange the meats on top of the sauerkraut mixture.
- Cover and bake for 2 hours.
- Add the potatoes to the pot, pushing them down into the sauerkraut mixture.
- Cover and continue baking until the potatoes are tender, about 1 hour longer.
- Season with salt and pepper to taste.
- Serve the choucroute garnie hot, with the meats, sauerkraut, and potatoes on a large platter.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Calories: 600
- Fat: 35g
- Carbs: 25g
- Protein: 50g
- Sodium: 2000mg
- Sugar: 5g
