This Alsatian masterpiece is the ultimate cold-weather comfort food. It’s not just sauerkraut—it’s a magnificent, steaming platter of slowly cooked sauerkraut, wine, and aromatics, piled high with an assortment of cured and smoked meats. The first time I experienced a proper Choucroute Garnie in Strasbourg, served on a giant platter to a table of friends, I understood the meaning of convivial dining. It’s hearty, flavorful, and meant for sharing.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 2.5 hours | 3+ hours | 6-8 | A festive project |
Why You’ll Love This Recipe
- The ultimate comfort feast: Perfect for a crowd on a cold day.
- The sauerkraut transforms: Slow cooking makes it mellow, sweet, and incredibly flavorful.
- It’s a complete meal in one pot: Protein, vegetables, and starch all cook together.
- Perfect for entertaining: Most of the work is done ahead of time.
Grab These
- 2 lbs raw sauerkraut, rinsed and drained
- 2 tbsp duck fat or olive oil
- 1 large onion, sliced
- 2 apples, peeled and sliced
- 2 cups dry Riesling or other dry white wine
- 2 cups chicken stock
- 1 bouquet garni (bay leaf, thyme, juniper berries, black peppercorns)
- The Garnish (mix and match):
- 4-6 pork chops or smoked pork chops
- 1 lb Strasbourg sausages or frankfurters
- 1 lb smoked pork sausage (like Kielbasa)
- 4-6 slices of smoked bacon
- 1 lb ham hock or smoked pork shoulder
- Cooked potatoes for serving
Let’s Make It
Rinse the sauerkraut in cold water and squeeze out the excess liquid. This removes some of the harsh brine.
In a very large Dutch oven or stockpot, melt the duck fat over medium heat. Add the onion and cook until softened, about 5 minutes. Add the apples and cook for another 2 minutes.
Add the rinsed sauerkraut and stir to combine with the onions and apples. Pour in the wine and stock, and add the bouquet garni.
Nestle the larger, tougher meats (ham hock, smoked pork shoulder) into the sauerkraut. Bring to a simmer, then cover and cook on very low heat for 2 hours.
After 2 hours, add the sausages and pork chops. If using potatoes, add them now. Cover and cook for another 30-45 minutes, until everything is heated through and tender.
To serve, create a magnificent platter: make a bed of sauerkraut and arrange all the meats and potatoes on top.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 650 kcal |
| Protein | 40g |
| Carbohydrates | 25g |
| Fat | 40g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Seafood Version: Try Choucroute de la Mer with fish and shellfish instead of meats.
- Vegetarian: Use vegetable stock and add root vegetables like carrots and turnips.
- With Duck: Add duck confit legs during the last 30 minutes of cooking.
Serving Ideas
- Serve on a huge platter in the center of the table for everyone to share.
- Traditional accompaniments include strong Dijon mustard and horseradish.
- A crisp, dry Alsatian Riesling is the only proper pairing.
Storage & Reheating
- Storage: Keeps beautifully in the refrigerator for up to 4 days.
- Reheating: Reheat portions in the microwave or on the stovetop. The flavors improve over time.
My Two Cents
- Pro-Tip: Don’t skip rinsing the sauerkraut! This crucial step removes excess salt and acidity, allowing the other flavors—wine, stock, aromatics—to shine through.
You Asked, I’m Answering
Q: Do I have to use all those different meats?
A: Not at all! Use what you can find. The essentials are some form of smoked pork (like a ham hock) and a few different sausages for variety.
Q: My sauerkraut is still too sour. What can I do?
A: You can add a tablespoon of brown sugar during cooking to balance the acidity, or rinse it more thoroughly next time.