Choucroute Garnie

Indulge in the heartwarming flavors of Choucroute Garnie, a classic Alsatian dish featuring tender sauerkraut, smoky sausages, and savory pork. Ideal for a cozy weeknight dinner or a festive gathering with friends.

• 1 kg sauerkraut
• 500 g smoked pork sausage
• 300 g pork shoulder
• 200 g bacon
• 1 cup dry white wine
• 1 tbsp juniper berries
• -17 °C bay leaf

Method

1. 1

   In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

2. 2

   In the same pot, add the pork shoulder and brown on all sides, about 5-7 minutes.

3. 3

   Add the sauerkraut, juniper berries, bay leaf, and dry white wine to the pot, stirring to combine.

4. 4

   Return the bacon and add the smoked pork sausage to the pot, ensuring everything is submerged in liquid.

5. 5

   Bring to a simmer, cover, and cook on low heat for about 2 hours until the meats are tender.

6. 6

   Serve hot, garnished with mustard and fresh bread, if desired.