Choucroute Garni

  • Preparation Time10 mins
  • Cooking Time55 mins
  • Serves8
  • DifficultyEasy
2 tablespoons unsalted butter
3 ½ pounds mixed smoked pork chops and sausages (some fresh, some garlic, some smoked), cut into pieces
2 onions, diced
2 pounds sauerkraut, rinsed and drained
1 cup white wine
1 cup apple cider
¼ teaspoon ground allspice
½ teaspoon caraway seed (optional)
Coarse salt and ground black pepper

Preheat oven to 180°C. Melt butter in a pan over medium heat and sauté meats until brown. Remove meats, add onion and cook until translucent, about 5 minutes. Add remaining ingredients and bring up to a simmer. Transfer sauerkraut to a baking dish and arrange meats on top.

Choucroute can be chilled until ready to serve at this point, and then baked for 40-45 minutes, until bubbling. To hold while entertaining, reduce oven temperature to 95°C and cover loosely with foil.

Serve choucroute with a variety of mustards, sour cream (that’s Anna’s choice) and a side of buttered, boiled potatoes.

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