Best 9 Easy Choucroute Garnie Recipes

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Are you in search of a delectable and hearty dish that exudes both simplicity and sophistication? Look no further than the classic French dish, Choucroute Garnie. This Alsatian specialty features succulent pork and an assortment of delectable meats slow-cooked in a flavorful broth, all nestled amidst a bed of tangy sauerkraut. Prepare to embark on a culinary journey as we guide you through the steps to create this exquisite dish, ensuring that your taste buds will be tantalized by every bite.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Classic choucroute garnie combines sauerkraut, potatoes and a variety of meats. This version uses smoked sausage and is fast to get on the table.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 lb smoked sausage, fully cooked (such as kielbasa)
2 cups onions, chopped
1 1/2 teaspoons caraway seeds
1 bay leaf
1 lb sauerkraut, drained
2/3 cup dry white wine

Steps:

  • Cut the sausage into 3-inch lengths, then halve lengthwise.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
  • Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
  • Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 593, Fat 43.2, SaturatedFat 13.8, Cholesterol 77.4, Sodium 2461.1, Carbohydrate 16.8, Fiber 4.3, Sugar 5.8, Protein 27.2

QUICK CHOUCROUTE GARNIE



Quick Choucroute Garnie image

Categories     Pork     Sauté     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons vegetable oil
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise
2 cups chopped onions
1 1/2 teaspoons caraway seeds
1 bay leaf
1 pound purchased sauerkraut, drained
2/3 cup dry white wine

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

CHOUCROUTE GARNIE



Choucroute Garnie image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 18

2 1/2 pounds bulk sauerkraut
2 ounces salt pork or slab bacon, in large dice
2 cups finely chopped onions
1/2 cup chopped carrots
1 large clove garlic, minced
1 tart apple, peeled, cored and grated
1 1/2 cups chicken stock,approximately
2 cups dry white wine
1 bay leaf
6 whole black peppercorns
4 whole cloves
8 juniper berries
Salt and freshly ground white pepper
2 pounds garlic sausage or other sausage, fresh or smoked
1 1/2 pounds boneless smoked pork tenderloin, sliced 1/2 inch thick
1/2 pound Black Forest or Virginia ham, sliced 1/8 inch thick
6 medium-size Yukon Gold potatoes, peeled and quartered
Dijon mustard for serving

Steps:

  • Drain sauerkraut, reserving juice. Rinse in two changes of cold water, wring out well, and set aside. Heat oven to 325 degrees.
  • In a large casserole,at least 5 quarts,cook salt pork or bacon over medium heat until golden. Remove,draining well.Leave fat in casserole. Add onions and carrots, and saute until soft. Add garlic and apple, and cook, stirring, several minutes. Add sauerkraut, and return pork or bacon to casserole, tucking it into sauerkraut. Add stock and wine. Bring to a simmer.
  • Add bay leaf, peppercorns, cloves and juniper berries. Season to taste with salt and pepper. Cover,and bake 2 hours.
  • Tuck sausages into sauerkraut. If sauerkraut looks dry, add stock. If sauerkraut needs more bite, add a little reserved juice. Cover,and bake 20 minutes.
  • Place smoked pork on sauerkraut. Cut ham slices in half, and add them to top. Cover with parchment cut to fit inside casserole and placed directly on ingredients. Cover pot,and return to oven 15 minutes.
  • While meats cook, simmer potatoes in salted water until tender. Drain.
  • Serve choucroute directly from casserole, placing potatoes on top first. Or spread sauerkraut on a platter, and top with meats and potatoes. Serve with mustard.

CHOUCROUTE GARNIE



Choucroute Garnie image

Categories     Pork     Potato     Bake     Sauté     Super Bowl     White Wine     Fall     Winter     Oktoberfest     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

1 3/4 pounds smoked meaty ham hocks
1 pound fully cooked bratwurst
8 ounces thick-sliced bacon strips, cut crosswise into 1-inch pieces
2 large onions, chopped
1teaspoon juniper berries (optional)
1 teaspoon whole black peppercorns
10 whole cloves
8 whole allspice
3 bay leaves
3 Red Delicious apples, unpeeled, cored, cut into 1-inch pieces
2 2-pound jars sauerkraut, squeezed dry
2 pounds fully cooked kielbasa, cut diagonally into 1-inch pieces
1 pound fully cooked knockwurst
2 cups Alsatian Pinot Blanc or other dry white wine
2 pounds small red-skinned potatoes
2/3 cup chopped fresh parsley
Assorted mustards
Prepared white horseradish

Steps:

  • Place ham hocks in large saucepan. Add enough water to cover by 2 inches. Bring to boil. Reduce heat, cover and simmer until meat is very tender, about 2 hours. Transfer hocks to medium bowl. Boil broth until reduced to 2 cups, about 15 minutes. Remove meat from bones; discard bones. Place hock meat in medium bowl. (Can be made 1 day ahead. Cover hock meat and broth separately; chill.)
  • Preheat oven to 350°F. Heat heavy large pot over medium-high heat. Add bratwurst and bacon. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Place in bowl with hock meat.
  • Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
  • Meanwhile, cook potatoes in pot of boiling salted water until tender, about 18 minutes. Drain; cool slightly. Cut potatoes in half. Dip cut sides into parsley. Arrange sauerkraut and meats on platter. Surround with potatoes. Serve with mustards and horseradish.

CHOUCROUTE GARNIE WITH PHEASANT



Choucroute Garnie With Pheasant image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

3 pounds fresh sauerkraut
2 tablespoons goose, duck or pork fat
1 large onion, chopped
1 clove garlic, minced (green part removed)
1 Granny Smith apple, peeled, cored and chopped
Bouquet garni (parsley, thyme, bay leaf and 10 crushed juniper berries tied in cheesecloth)
1 cup dry white wine
3 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste
2 pheasants
1 tablespoon vegetable oil
4 bratwurst
4 weisswurst
8 thin slices boiled ham

Steps:

  • Drain sauerkraut, rinse thoroughly; soak in cold water to cover for 20 minutes. Rinse again until all brine has been removed. Squeeze out as much water as possible; fluff strands of sauerkraut with fork.
  • Preheat oven to 325 degrees.
  • Melt fat in heavy casserole big enough to hold pheasants and sauerkraut. Saute onion and garlic until onions are soft. Add apple and sauerkraut and mix thoroughly. Stir in the bouquet garni and wine. Add just enough stock to cover sauerkraut. Cover casserole, bring to boil on top of stove, place it in oven and simmer gently for about 45 minutes. Season to taste with salt and pepper. The liquid should have almost evaporated. If not, uncover the casserole, place on top of stove and cook over high heat.
  • While the sauerkraut is cooking heat the vegetable oil in a frying pan and brown the pheasants all over.
  • Bury pheasants in sauerkraut in casserole and bake for one to one and a half hours, or until the pheasants are tender but not overcooked.
  • Prick sausages all over with fork. Add them with the ham to sauerkraut after 30 minutes of baking time.
  • Carve the pheasants. Place the sauerkraut on a large platter and arrange slices of pheasant over the top with sausages and ham.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 1814 milligrams, Sugar 8 grams, TransFat 0 grams

CHOUCROUTE GARNI



Choucroute garni image

This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage

Provided by Tom Kerridge

Categories     Dinner, Main course, Supper

Time 2h5m

Number Of Ingredients 15

4 onions , sliced
200ml white wine
100ml white wine vinegar
1 tbsp thyme leaves
1 star anise
1 tsp fennel seeds
1 tsp black peppercorns
2 carrots , diagonally sliced
2 celery sticks , peeled to remove the stringy part and cut into 4
8 garlic cloves
1 medium Savoy cabbage , cut into 8 wedges
6 German garlic sausages (or good-quality chipolatas)
400g whole piece of smoked bacon , skin removed and cut into large chunks
400ml chicken stock
mashed potato , to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/ gas 3. Heat 1 tbsp vegetable oil in a large flameproof casserole dish or heavy-based pan. Fry the onions for 10-15 mins until soft. Add the wine and vinegar, along with the herbs and spices, and reduce to a glaze.
  • Add the carrots, celery and garlic to the pan, mix well, then lay the wedges of cabbage on top. Snuggle the sausages and bacon between the cabbage chunks before pouring over the stock. Put the pan on the heat, bring to a simmer, then cover with a lid and cook in the oven for 1 hr 30 mins, stirring halfway through.
  • Once cooked, serve in bowls with mashed potato, if you like.

Nutrition Facts : Calories 736 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 4.6 milligram of sodium

CHOUCROUTE GARNI



Choucroute Garni image

This recipe for lovely choucroute garni, perfect for a large gathering, is courtesy of Pierre Schadelin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 21

3 tablespoons unsalted butter
3 onions, finely chopped
3 cloves garlic, crushed
8 pounds sauerkraut, rinsed and dried
1 (4-pound) smoked pork loin, halved
3 pounds fresh pork belly
1 (2 1/2-to-3-pound) smoked pork butt, halved
2 pounds double-smoked slab bacon
2 pounds apple-smoked slab bacon
8 whole cloves
3 dried bay leaves
12 juniper berries
1 teaspoon whole cumin seeds
1 1/2 (750 milliliters) bottles dry Riesling wine
8 weisswurst sausage
8 saucisses de Strasbourg
8 large saucisses de Toulouse or Anduille sausage
15 medium Yukon gold potatoes, peeled and cut into 1 1/2-inch pieces
Coarsely chopped fresh flat-leaf parsley, for serving
Dijon mustard, for serving
Whole-grain mustard, for serving

Steps:

  • In a 24-quart pot with a lid, melt butter over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent. Add sauerkraut, and stir to combine; transfer half of the mixture to a large bowl.
  • Place pork loin, pork belly, pork butt, and both bacons in pot; top with reserved sauerkraut mixture. Place cloves, bay leaves, juniper berries, and cumin in a piece of cheesecloth; tie with a piece of kitchen twine to enclose. Add to pot along with wine, and bring to a boil. Immediately reduce to a simmer and cover; cook until meats are cooked through and tender, about 1 1/2 hours.
  • Add all sausages to pot, and cook until warmed through, about 10 minutes. Meanwhile, place potatoes in a large pot and cover with water. Generously salt water and bring to a boil over medium-high heat. Cook until potatoes are easily pierced with the tip of a sharp knife. Drain.
  • To serve, place mound of sauerkraut in the center of a large platter. Slice meats and add to platter along with potatoes; garnish with parsley and serve with mustards.

CHOUCROUTE GARNIE (GARNISHED SAUERKRAUT)



Choucroute Garnie (Garnished Sauerkraut) image

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 45m

Yield 6 or more servings

Number Of Ingredients 20

3 pounds sauerkraut
2 tablespoons lard or solid white shortening
1 1/2 cups finely chopped onions
1 teaspoon finely minced garlic
6 smoked pork hocks, about 2 1/2 pounds
1/2 cup dry white wine
1 1/2 cups fresh or canned chicken broth
4 sprigs parsley
1 bay leaf
3 sprigs fresh thyme or 1/2 teaspoon dried
2 whole cloves
6 juniper berries, optional
1 tablespoon butter
1 pound finely ground pork
1 teaspoon finely crushed caraway seeds
1/4 cup finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
1 1/2 pounds smoked pork butt or porkette
1 pound kielbasa (Polish sausages)

Steps:

  • Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
  • Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
  • Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
  • Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
  • Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
  • Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
  • When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.

Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 40 grams, Carbohydrate 19 grams, Fat 72 grams, Fiber 8 grams, Protein 68 grams, SaturatedFat 25 grams, Sodium 2410 milligrams, Sugar 7 grams, TransFat 1 gram

HOMEMADE CHOUCROUTE GARNI



Homemade Choucroute Garni image

This feast of earthy flavors will make guests feel welcome. Serve it with grainy mustard, crusty bread, and bottles of dark beer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 23

5 or 6 pounds drained sauerkraut
25 whole black peppercorns
1 1/2 teaspoons coriander seeds
5 whole cloves
15 juniper berries
6 fresh sprigs flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
1/2 cup goose fat
4 medium onions, sliced 1/8-inch thick
1 1/2 cups Riesling or other dry white wine
2 cups homemade or canned low-sodium chicken broth, skimmed of fat
1 slab (1 1/2 pounds) dry-salted bacon, rinsed and dried
1 slab (1 1/2 pounds) smoked bacon
2 dry-salted pig's knuckles, (about 1 1/2 pounds)
1 pound smoked pork butt
3 carrots, peeled
1/4 cup finely minced garlic
2 teaspoons salt
8 small red potatoes, peeled
4 white veal sausages (weisswurst or bockwurst; about 4 ounces each)
4 smoked country sausages (bauerwurst; about 4 ounces each)
4 knackwurst sausages (about 4 ounces each)

Steps:

  • Place sauerkraut in a colander set in the sink; rinse with warm water, and drain.
  • Make bouquet garni: Place peppercorns, coriander seeds, cloves, juniper berries, parsley, thyme, and bay leaves on square of cheesecloth; tie with kitchen twine.
  • Melt goose fat in very large Dutch oven over medium heat. Add sliced onions; cook, stirring frequently, until onions are translucent but not brown, about 10 minutes.
  • Add wine, chicken stock, and 2 cups water to Dutch oven; stir to combine. Add dry-salted bacon, smoked bacon, pig's knuckles, pork butt, carrots, garlic, salt, and bouquet garni. Lay washed and drained sauerkraut on top of mixture in Dutch oven. Add enough cold water to bring liquid to 1 inch below sauerkraut. Cover, increase heat to high, and bring liquid to boil. Reduce heat to low; cook at strong simmer for 1 1/2 hours.
  • Add potatoes; simmer, covered, until potatoes are just becoming tender, about 30 minutes more. Add sausages; simmer, covered, until heated through, about 10 minutes more.
  • Remove bouquet garni and discard. To serve choucroute garni on platter, remove meat, potatoes, and carrots from Dutch oven. Drain sauerkraut, and place in middle of serving platter. Slice bacon and pork butt. Arrange meat, potatoes, and carrots around sauerkraut on platter.

Tips:

  • Choose a good quality sauerkraut. Look for sauerkraut that is naturally fermented and has a sour, tangy flavor.
  • Rinse the sauerkraut before using. This will help to remove any excess saltiness.
  • Use a variety of meats in your choucroute garnie. Some popular choices include pork, beef, sausage, and duck.
  • Don't be afraid to experiment with different spices and herbs. Common additions to choucroute garnie include juniper berries, bay leaves, and caraway seeds.
  • Serve choucroute garnie with a variety of sides, such as mashed potatoes, spaetzle, or rice.

Conclusion:

Choucroute garnie is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own personal taste. So next time you are looking for a new and exciting dish to try, give choucroute garnie a try.

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