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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.

Easy
đŸ„ French
Start Cooking!Original Recipe
Ingredients
Everything you'll need to make this recipe
1

1 or so tablespoons of duck fat

2

1 medium onion, finely chopped

3

2–3 small potatoes

4

5 juniper berries

5

1 clove

6

1–2 garlic cloves

7

1 or so tablespoons of coriander seed

8

œ tablespoon black mustard seed

9

2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares

10

1 pound of sauerkraut

11

4 pork sausages

12

3 smoked pork slices, bone in

13

1 cup (240 ml) or so of white wine (dry)

Instructions
Step-by-step guide to making this recipe
1

In a pot large enough to in the end hold everything, melt the duck fat over medium heat.

2

When hot, add the onions and sauté until translucent (about 5 minutes or so).

5 minutes

3

Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.

4

Add the smoked pork and bacon.

5

Cover, and then simmer for about 2 hours.

2 hours

6

In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.

7

Simmer until potatoes are done (and by then the sausage will be, too).

8

Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top.