Choucroute Garnie
This hearty and flavorful sauerkraut and sausage stew is a comforting dish that brings together tangy sauerkraut, savory pork sausages, and tender potatoes in a rich and aromatic broth. The combination of ingredients creates a delicious and satisfying meal that is perfect for a cozy family dinner or a gathering with friends. So gather your ingredients and get ready to enjoy a taste of warmth and comfort with this delicious recipe.
— Constant Cookbook
Ingredients
- 3 lb. store-bought sauerkraut, uncooked
- 2 Tbs. unsalted butter
- 2 yellow onions, minced
- 4 bacon slices, diced
- 2 bay leaves
- 4 whole cloves
- 20 juniper berries
- 2 garlic cloves, minced
- 2 cups fruity white wine, preferably Riesling or
- Gewürztraminer
- 2 cups chicken broth
- 8 pork sausages or 1 kielbasa sausage, about 2
- lb. total
- 2 lb. red potatoes, unpeeled, cut into 1 1/2-inch
- pieces
- Salt and freshly ground pepper, to taste
Instructions
- Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside.
- In a large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2 1/2 hours.
- Prick the sausages all over with a fork and add to the pot along with the potatoes. Cover and continue to simmer until the potatoes are tender, about 30 minutes more. Season with salt and pepper.
- To serve, remove the sausages from the pot and cut into slices. Return to the pot and mix well. Spoon the sauerkraut, sausages and potatoes onto a warmed platter and serve hot.
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