France / Main
Choucroute (Sauerkraut with Meat and Potatoes)
Choucroute garnie is a dish of Sauerkraut with sausages, salt pork, and potatoes. Being a little picky about your ingredients (especially the sauerkraut) with this recipe makes all the difference.
Ingredients
- duck fat, or so1 tbsp
- medium onion, finely chopped, medium, finely chopped1
- small potatoes, small2–3
- juniper berries5
- clove1
- garlic cloves1–2 clove
- coriander seed, or so1 tbsp
- black mustard seed, black1/2 tbsp
- strips of bacon (or the same amount of salted pork belly), sliced into rough squares, or the same amount of salted pork belly; sliced into rough squares2 strip
- sauerkraut1 lb
- pork sausages, pork4
- smoked pork slices, bone in, bone in3 slice
- dry white wine, 240 ml or so; dry1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a pot large enough to in the end hold everything, melt the duck fat over medium heat.
When hot, add the onions and sauté until translucent (about 5 minutes or so).
Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.
Add the smoked pork and bacon.
Cover, and then simmer for about 2 hours.
In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.
Simmer until potatoes are done (and by then the sausage will be, too).
Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.
