Choucroute Garnie (Sauerkraut with Riesling)

A beloved dish from Alsace, Choucroute Garnie is a flavorful celebration of Central and Eastern European culinary traditions.

This hearty dish features tangy sauerkraut cooked in Riesling wine, layered with various meats such as sausages, pork, and bacon.

It's the ultimate comfort food for cold days, offering a taste of rustic flavors that are deeply satisfying.

Ingredients

2 lbs sauerkraut, drained and rinsed
1 large onion, thinly sliced
2 cloves garlic, minced
2 tbsp duck fat or butter
1/2 cup Riesling wine (or other dry white wine)
1 cup chicken or vegetable broth
1 bay leaf
6 juniper berries (optional)
1 lb smoked sausage (such as bratwurst or kielbasa)
1 lb boneless pork shoulder, cut into chunks
4 slices bacon
Salt and black pepper, to taste
Fresh parsley, for garnish

Instructions

Step 1

In a large Dutch oven or heavy-bottomed pot, melt the duck fat or butter over medium heat. Add the sliced onion and garlic, cooking for 5 minutes until softened and fragrant.

Step 2

Add the sauerkraut, stirring to combine. Pour in the Riesling and broth, then add the bay leaf and juniper berries (if using). Season with salt and black pepper. Bring to a simmer.

Step 3

Layer the pork chunks and sausages on top of the sauerkraut. Place the bacon slices over the sausages.

Step 4

Cover the pot and reduce the heat to low. Let the choucroute cook gently for about 1 1/2 to 2 hours, until the pork is tender and the sauerkraut has absorbed the flavors of the meat and wine.

Step 5

Once done, remove the bay leaf and juniper berries. Serve the choucroute garnie hot, garnished with fresh parsley, alongside boiled potatoes or crusty bread.

Tips

For added flavor, consider including smoked pork knuckles or ham hocks in the meat selection.
If Riesling is unavailable, substitute with any dry white wine.