Choucroute Garnie
PrintChoucroute Garnie
Choucroute Garnie is a hearty Alsatian dish featuring sauerkraut stewed with an assortment of sausages, pork, and other meats. The tangy sauerkraut pairs beautifully with the rich, savory flavors of the meats, making it a satisfying and festive meal.
- Total Time: 3 h
- Yield: 6 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 kg sauerkraut, drained
- 6 sausages
- 4 pork ribs
- 200 g pork belly, cut into chunks
- 4 bay leaves
- 6 cloves
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 liter white wine
- 1 cup chicken broth
- 1 tsp caraway seeds
Instructions
- Preheat oven to 180°C (350°F).
- In a large pot, sauté onions and garlic until softened. Add sauerkraut, caraway seeds, bay leaves, and cloves.
- Add pork belly, pork ribs, and sausages. Pour in white wine and chicken broth.
- Cover and bake in the oven for 2.5 hours, or until the meats are tender and the flavors are well combined.
- Serve hot with mustard and crusty bread. Enjoy!
