Classic Choucroute (Choucroute Garnie)
Here’s a charming version of Alsatian choucroute, which mixes family-style serving with generous garnishes—including potatoes in case the cabbage and meat are not sufficient enough! A familiar tasting dish, perfect after an afternoon of skiing.
Ingredients
- 6 cups (1.5 litre) store-bought sauerkraut
- 1 lb (450 g) bacon, cut into slices 1/4 inch (5 mm) thick and 1 1/2 inches (4 cm) long
- 1 large onion, thinly sliced
- 3 garlic cloves, finely chopped
- 2 cups (500 ml) dry white wine
- 1 1/2 cups (375 ml) water
- 2 tsp juniper berries
- 2 tsp caraway seeds, crushed
- 2 tsp coriander seeds, crushed
- 3 bay leaves
- 4 small red potatoes or Yukon Gold potatoes, peeled or not, quartered
- 9 fresh and smoked sausages (see note)
- Parsley leaves, torn
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Strain the sauerkraut in a colander and rinse under cold water. Drain well, pressing between your hands to extract as much liquid as possible. Set aside.
- In a 12-inch (30 cm) round, 2 1/2-inch (6 cm) deep Dutch oven or a large, deep non-stick skillet over medium heat, cook half of the bacon at a time until nicely browned. Set aside on a plate. Pour the cooking fat into a glass bowl.
- In the same pot, soften the onion in 3 tbsp (45 ml) of the cooking fat. Set the remaining cooking fat aside. Add the garlic and cook for 1 minute while stirring.
- Add the sauerkraut, wine, water, spices, bay leaves, potatoes and bacon to the pot. Season with pepper and mix well. Bring to a boil. Cover and bake in the oven for 1 hour.
- In a large skillet over medium-high heat, brown the sausages in 2 tbsp (30 ml) of the reserved cooking fat.
- Remove the sauerkraut from the oven. Place the sausages over the sauerkraut. Continue baking in the oven, uncovered, for 20 to 25 minutes or until the sausages are cooked through and the liquid from the sauerkraut has almost completely reduced.
- On a work surface, slice the sausages, if desired. Remove the bay leaves and juniper berries from the sauerkraut and compost them. Arrange the sliced sausages over the sauerkraut. Sprinkle with the parsley. Place the choucroute at the centre of the table. Serve with your choice of mustard (such as Dijon, whole-grain) and slices of country bread, if desired.
Here’s a charming version of Alsatian choucroute, which mixes family-style serving with generous garnishes—including potatoes in case the cabbage and meat are not sufficient enough! A familiar tasting dish, perfect after an afternoon of skiing.