Hearty Alsatian Choucroute Garnie
Indulge in the classic flavors of Alsace with this traditional Choucroute Garnie recipe. This hearty dish features a variety of cured pork meats stewed with tangy sauerkraut, seasoned with aromatic spices and served alongside tender potatoes. Perfect for gatherings, this comforting one-pot meal is sure to impress your family and friends. Pair it with mustard, a glass of dry white wine, and a shot of clear schnapps for a true Alsatian experience.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cured pork knuckle
1 (whole)
cured pork belly
1 lb (cut into chunks)
cured and marbled pork neck
1 lb (cut into pieces)
garlic sausage
1 (whole)
fresh sauerkraut
4 lbs (drained)
garlic cloves
3 (peeled and crushed)
laurel leaves
3 (whole)
juniper berries
5 (whole)
onion
1 (sliced)
lard
1 tablespoon (melted)
dry white wine
1/2 liter (for cooking)
black pudding
optional (sliced)
liverwurst
optional (sliced)
big potatoes
6 (peeled)
Instructions
1
In a large pot, heat the lard over medium heat. Add the sliced onion and sauté until it becomes translucent and slightly caramelized.
2
Add the fresh sauerkraut to the pot and stir to combine with the onions. Allow the sauerkraut to steam in the lard for a few minutes.
3
Pour in the white wine and add the garlic cloves, laurel leaves, and juniper berries. Mix well to infuse the flavors.
4
Carefully place the cured pork knuckle, pork belly, and pork neck into the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about one hour, covered.
5
While the meat is cooking, peel the potatoes and place them in a separate pot of salted water. Boil the potatoes for about 30 minutes, or until they are fork-tender.
6
During the last 15 minutes of cooking, add the garlic sausage and any other sausages you like. Five minutes before serving, add the boiled potatoes to the pot with the sauerkraut to absorb some of the flavor.
7
Once everything is cooked, carefully transfer the sauerkraut to a large serving platter. Arrange the meats and sausages on top, followed by the potatoes.
8
Serve hot, accompanied by mustard, the remaining dry white wine, and a shot of clear schnapps for a delightful finishing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Alsatian Choucroute Garnie?
It is a traditional dish from Alsace featuring a variety of cured pork meats stewed with tangy sauerkraut, aromatic spices, and tender potatoes.
What type of sauerkraut is required for this recipe?
The recipe calls for 4 lbs of fresh sauerkraut, which should be drained before use.
Which meats are used in a traditional Choucroute Garnie?
This version uses one cured pork knuckle, 1 lb of cured pork belly, 1 lb of cured and marbled pork neck, and garlic sausage.
What cooking fat is recommended for sautéing the onions?
One tablespoon of melted lard is used to sauté the onion and steam the sauerkraut.
What aromatics are used to season the sauerkraut?
The dish is seasoned with three peeled and crushed garlic cloves, three whole laurel leaves, and five whole juniper berries.
What type of wine should be used for cooking?
The recipe requires 1/2 liter of dry white wine to infuse the sauerkraut and meats with flavor.
How long should the pork meats simmer in the pot?
Once the pork knuckle, belly, and neck are added, the mixture should simmer covered for about one hour.
When should the garlic sausage be added to the pot?
The garlic sausage and any other preferred sausages should be added during the last 15 minutes of cooking.
How are the potatoes prepared for this dish?
Six big potatoes are peeled and boiled in a separate pot of salted water for about 30 minutes until fork-tender.
Why are the boiled potatoes added to the sauerkraut pot at the end?
They are added five minutes before serving so they can absorb the savory flavors of the sauerkraut and meats.
Are there any optional ingredients for this recipe?
Yes, sliced black pudding and sliced liverwurst can be added to the dish as optional meats.
How should the Choucroute Garnie be served?
The sauerkraut should be transferred to a large serving platter with the meats, sausages, and potatoes arranged on top.
What condiments pair best with this meal?
The dish is best served hot and accompanied by mustard for a tangy contrast.
What drinks are traditionally served with Choucroute Garnie?
It is traditionally paired with dry white wine and a shot of clear schnapps.
How do you prepare the pork belly before cooking?
The 1 lb of cured pork belly should be cut into chunks.
How should the onion be prepared and cooked?
One onion should be sliced and sautéed in lard until it becomes translucent and slightly caramelized.
Can I add other types of sausages besides garlic sausage?
Yes, you can add any other sausages you like during the final 15 minutes of the cooking process.
What is the preparation for the pork neck?
The cured and marbled pork neck should be cut into pieces before being added to the pot.
How do you treat the garlic cloves for this recipe?
The three garlic cloves should be peeled and crushed to release their flavor into the stew.
Is the pork knuckle cooked whole?
Yes, the recipe specifies using one whole cured pork knuckle.
How much pork belly and pork neck are used?
The recipe uses 1 lb of cured pork belly and 1 lb of cured and marbled pork neck.
What is the initial process for the sauerkraut in the pot?
After sautéing the onions, the sauerkraut is added to the pot to steam in the lard for a few minutes.
How many juniper berries are needed?
Five whole juniper berries are used to provide the traditional aromatic flavor.
How many laurel leaves are required?
Three whole laurel leaves are added to the pot during the cooking process.
How many potatoes does this recipe serve?
The recipe uses six big potatoes to accompany the meat and sauerkraut.
What is the texture of the onion before adding the sauerkraut?
The onion should be translucent and slightly caramelized.
Should the pot be covered while the meat cooks?
Yes, the mixture should be simmered for about one hour while covered.
Is the white wine used for the sauerkraut or the potatoes?
The white wine is poured directly into the pot with the sauerkraut and spices to create the cooking liquid.
Is this a one-pot meal?
While the main ingredients are stewed together, the potatoes are boiled in a separate pot before being combined at the end.
Is the sauerkraut used fresh or canned?
This recipe specifically calls for 4 lbs of fresh sauerkraut.