Choucroute Garnie

Choucroute Garnie is a classic Alsatian dish that showcases the region’s love for hearty and flavorful cuisine. This recipe brings together sauerkraut, a variety of meats, and aromatic spices, resulting in a satisfying and comforting meal that is perfect for sharing with a crowd.

Choucroute Garnie is a robust and flavorful dish that celebrates the rich culinary heritage of Alsace. It’s a wonderful option for gatherings and special occasions, as it creates a festive and communal dining experience. Enjoy the combination of tender meats, tangy sauerkraut, and aromatic spices, and savor the flavors of this classic Alsatian specialty.

Serves 8

INGREDIENTS:

• 5 pounds raw sauerkraut
• 3 garlic cloves, germ removed
• 2 cloves
• 1 or 2 sprigs thyme
• 1 bay leaf
• 6 juniper berries
• 12 peppercorns
• 1/2 pound goose or duck fat
• 2 onions, finely chopped
• 1 picnic ham
• 1 salted pork hock
• 1 pound slab bacon
• 1 bottle Riesling wine (or beer, or Crémant d’Alsace)
• 1 pound kielbasa
• 8 knockwurst
• 8-10 potatoes

INSTRUCTIONS:

1. Rinse sauerkraut under tepid water for 5 minutes. Drain well and fluff with fingers. Place briefly on a clean towel.
2. Preheat oven to 350°F.
3. In a piece of cheesecloth, assemble garlic, cloves, thyme, bay leaf, juniper berries, and peppercorns. Gather into a pouch and tie with kitchen twine.
4. In a heavy ovenproof casserole, melt goose or duck fat. Sauté onions until translucent.
5. Add picnic ham, salted pork hock, bacon, and the cheesecloth pouch to the casserole. Cover with sauerkraut. Season lightly.
6. Pour in the wine and enough water to just cover the ingredients. Bring to a boil.
7. Reduce heat, place a sheet of parchment paper on top, and cover with a lid. Transfer to the preheated oven.
8. Bake for 1 1/2 hours.
9. Meanwhile, boil potatoes until cooked. Drain and keep warm.
10. In a kettle of simmering water, cook kielbasa and knockwurst sausages for 15 minutes. Drain.
11. Remove the casserole from the oven. Place the meats on a carving board and cut them into serving pieces.
12. On a platter, place sauerkraut in the center. Arrange potatoes and all meats around it.
13. Serve hot and pass Dijon mustard as a condiment.

This classic Alsatian recipe, Choucroute Garnie, is a delicious and satisfying one-pot meal that brings together the flavors of sauerkraut, various meats, and aromatic herbs. The combination of tender meats, tangy sauerkraut, and savory spices creates a delightful harmony of tastes on your plate.

Serve this dish piping hot, with a side of boiled potatoes and a dollop of Dijon mustard. The flavors and textures will come together beautifully, offering a truly authentic Alsatian dining experience. Whether you’re hosting a special gathering or simply craving a comforting meal, Choucroute Garnie is sure to impress.

So gather your ingredients, follow the recipe, and enjoy the rich flavors and warm aromas of this Alsatian specialty. Indulge in the culinary heritage of the region and create memories around the table with this hearty and satisfying dish. Bon appétit!