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Alsatian Choucroute Garnie with Meats and Sausages Recipe

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4.1 from 36 reviews

  • Author: Sara
  • Total Time: 3 hours 45 minutes
  • Yield: 8 to 10 servings

Description

Choucroute Garnie à l’Alsacienne is a traditional Alsatian dish featuring braised sauerkraut cooked slowly with a variety of mixed pork meats and sausages. This hearty recipe combines tender pork loin, pork shoulder, slab bacon, ham hock, and an assortment of emulsified sausages, all infused with aromatic spices and simmered in dry white wine and chicken stock. Served with boiled Yukon Gold potatoes and finished with a splash of kirsch, this dish offers a rich and savory flavor profile perfect for a comforting meal that serves 8 to 10 people.

Ingredients

Meats

  • 1 pound (450 g) boneless pork loin
  • 1 pound (450 g) boneless pork shoulder
  • 1 pound (450 g) slab bacon
  • 1 ham hock (about 3/4 pound; 340 g)
  • 1 (8-ounce; 225 g) piece salt pork from the belly or side (optional)
  • 1 1/2 pounds (680 g) mixed French- and/or German-style emulsified sausages (frankfurters, bratwurst, weisswurst, boudin blanc, boudin noir, or knackwurst)
  • 2 smoked pork chops (about 1 1/4 pounds; 560 g total)

Vegetables & Aromatics

  • 2 medium yellow onions, thinly sliced (about 12 ounces; 350 g total)
  • 5 pounds (2.25 kg) good-quality store-bought or homemade sauerkraut, drained
  • 5 small Yukon Gold potatoes, peeled, halved, and simmered until tender

Liquids & Fats

  • 1/4 cup plus 2 tablespoons (90 ml) lard, goose fat, duck fat, or vegetable oil, divided
  • 2 cups (480 ml) dry white wine (Riesling or Silvaner recommended)
  • 1 cup (240 ml) homemade chicken stock or low-sodium chicken broth
  • 2 tablespoons (30 ml) kirsch (cherry brandy; optional)

Seasonings & Spices

  • Kosher salt (to season meats and to taste)
  • Cheesecloth sachet containing: 2 crushed medium cloves garlic, 10 juniper berries, 2 cloves, 1/2 teaspoon caraway seeds, and 2 bay leaves

Instructions

  1. Season the Pork: Generously season pork loin and pork shoulder with kosher salt. For best results, refrigerate uncovered on a wire rack for up to 2 days to deeply season and help retain juiciness.
  2. Preheat and Sweat Onions: Preheat oven to 250°F (120°C). Heat 1/4 cup (60 ml) of goose fat or chosen fat in a large Dutch oven over medium-low heat until shimmering. Add sliced onions and cook, stirring frequently, until softened but not browned, about 10 minutes.
  3. Add Liquids and Meats for Braising: Stir in dry white wine, chicken stock, and the cheesecloth sachet with spices. Nestle pork shoulder, slab bacon, and ham hock into the onions and liquid. Bring the mixture to a simmer over medium-high heat. Cover the Dutch oven with a parchment paper lid sized to fit directly on the surface, then transfer to the oven and braise for 1 1/2 hours.
  4. Cook Pork Loin Separately: Place the pork loin in a small ovenproof skillet or rimmed baking sheet and cook on a separate rack in the same oven until an internal temperature of 120°F (49°C) is reached, about 1 hour. Set aside after cooking.
  5. Cook Salt Pork (Optional): If using salt pork, simmer it gently in a large saucepan filled with water for 1 hour. After simmering, transfer to the Dutch oven to cook with the other meats during the remainder of the braising time.
  6. Prepare the Sauerkraut: Rinse the sauerkraut lightly under cold running water in a colander to moderate its acidity to preferred taste. Squeeze out excess water by hand to dry the sauerkraut.
  7. Add Sauerkraut and Continue Cooking: After 1 1/2 hours of braising meats, add drained sauerkraut to Dutch oven and mix it into the braising liquid and meats. Increase oven temperature to 300°F (150°C), cover again with parchment paper lid, and cook until meats are very tender, about 1 hour longer.
  8. Poach Sausages: Bring a large saucepan of water to a bare simmer over medium-high heat. Add sausages, reduce heat to maintain a gentle simmer, and cook until heated through, about 10 minutes. Keep warm after cooking.
  9. Sear Pork Loin: Heat remaining 2 tablespoons (30 ml) fat or oil in a skillet over high heat until shimmering. Add the cooked pork loin and sear, turning often, until well-browned on all sides, about 3 minutes per side. Slice pork loin into medallions.
  10. Final Oven Finishing: Remove parchment lid from Dutch oven. Add pork loin medallions, smoked pork chops, and boiled Yukon Gold potatoes. Return to oven and cook until pork chops and loin medallions are just heated through, 10 to 20 minutes.
  11. Plate and Serve: Remove all meats from the Dutch oven and set aside on a clean rimmed baking sheet. Discard cheesecloth sachet. Season sauerkraut to taste with kosher salt and stir in kirsch if using. Using a slotted spoon, mound sauerkraut on a warm large serving platter, arranging the potatoes throughout. Drain poached sausages and arrange all meats and sausages on top of the sauerkraut. Serve immediately while warm.

Notes

  • Pre-salting the pork loin and shoulder enhances flavor and juiciness during cooking.
  • The choice of wine affects flavor; Alsatian Riesling or Silvaner are traditional.
  • Rinsing sauerkraut controls sourness – rinse less for tangier flavor, more for milder taste.
  • Using goose fat or duck fat adds authentic richness, but vegetable oil can be substituted.
  • Kirsch (cherry brandy) is optional but adds a subtle fruity aroma to finish the dish.
  • Simmering sausages gently prevents splitting and retains juicy texture.
  • Cooking at low oven temperatures allows slow braising and tender meat without drying.
  • Use a parchment paper lid on the Dutch oven to maintain moisture while allowing some evaporation.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours 35 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: French (Alsatian)

Find it online: https://saraflavors.com/alsatian-choucroute-garnie-with-meats-and-sausages-recipe/