Entree: France – Central Culinary Region – Choucroute Garnie (Alsatian-style slow-braised sauerkraut served with an assortment of pork cuts and sausages)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) sauerkraut, rinsed and well drained
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken or pork stock
- 1 lb (450 g) smoked bacon slab, cut into 1 1/2-inch (4 cm) pieces
- 1 ham hock, approx. 1.5 lb (700 g)
- 1 lb (450 g) pork shoulder, bone-in or boneless
- 6 pork sausages (Strasbourg or knackwurst), approx. 3 oz (85 g) each
- 4 smoked sausages (Montbéliard or Morteau), approx. 4 oz (110 g) each
- 2 lb (900 g) small waxy potatoes, scrubbed
- 1 large onion, thinly sliced
- 2 tbsp (28 g) unsalted butter
- 8 juniper berries
- 6 whole black peppercorns
- 2 bay leaves
- 1 tsp (2 g) caraway seeds
- 1 tbsp (15 ml) Dijon or coarse-grain mustard, to serve
- Salt to taste
- Fresh parsley for garnish

Instructions

1. Rinse the sauerkraut in cold water until the brine is milder, then squeeze out excess liquid and set aside.  
2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat and sauté the sliced onion until soft and translucent, about 6–8 minutes.  
3. Add the drained sauerkraut to the pot, stir to combine with the onions, then pour in the white wine and stock. Add juniper berries, peppercorns, bay leaves, and caraway seeds. Bring to a gentle simmer.  
4. Nestle the pork shoulder, ham hock, and bacon pieces into the sauerkraut. Cover and simmer very gently for 1 1/2 to 2 hours, until the pork shoulder and ham hock are tender. Check occasionally and add a splash of stock or water if the pot looks dry.  
5. About 35–40 minutes before serving, add the potatoes to the pot. About 20–25 minutes before serving, arrange the sausages on top so they cook through and warm without splitting.  
6. When meats are tender, remove the pork shoulder and ham hock; slice the shoulder and remove bones from the ham hock, slicing the meat. Discard bay leaves. Adjust seasoning of the sauerkraut with salt if needed.  
7. Arrange the sauerkraut on a large platter or serve from the pot with the sliced pork, ham hock, bacon, and sausages on top. Serve with boiled potatoes, mustard, and chopped parsley.