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Sauerkraut (Choucroute Garnie)
Prep Time
35 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
Sauerkraut is a traditional German and Alsatian recipe of brined cabbage, that is often served with sausages, deli meats and potatoes.
Course: Main Course
Cuisine: Alsatian, German
Servings: 6 people
Author: Vera Abitbol
  • 2 lb sauerkraut (in brine), rinsed and drained
  • 10 juniper berries
  • 3 whole cloves
  • 1 teaspoon caraway seeds
  • 4 oz. goose fat
  • 4 tablespoons unsalted butter
  • 2 cups white wine (e.g. Riesling)
  • 2 onions , diced
  • ½ lb smoked pork , sliced
  • 5 oz. smoked bacon
  • 20 small firm-fleshed potatoes , peeled
  • 6 Strasbourg sausages
  • 6 Landjäger sausages
  • 6 thin slices smoked garlic dry sausage
  • 3 bay leaves
  • Salt
  • Pepper
  • An assortment of deli meats
  1. Fry the onions in the butter for 2 minutes over medium heat.
  2. Then, add the smoked pork and stir for 5 minutes.
  3. Then add the cabbage while adding goose fat one spoon at a time. Season with salt, cloves, caraway and juniper berries. Stir well for a few minutes until the goose fat melts.
  4. Add the white wine then cover with boiling water. Bring everything to a boil.
  5. Add the potatoes, salt and pepper, as well as the slices of smoked garlic dry sausage, the Landjäger sausages and push them into the cabbage so that they are immersed as much as possible.
  6. Cook covered for 20 minutes over medium to high heat, then on low heat for another 30 minutes. Stir gently from time to time.
  7. Then uncover to allow the liquid to evaporate and cook for another 30 minutes.
  8. Finally, add the Strasbourg sausages and bacon without pushing them into the cabbage so as not to spoil them by mixing, and cook for another 15 minutes.
  9. Serve with an assortment of cold meats.