Sausage Choucroute Garnie Sausage Choucroute Garnie

Sausage Choucroute Garnie Image by: Jodi Pudge Author: Jennifer Bartoli and The Canadian Living Test Kitchen

Sauerkraut and white wine give this meal a slow-simmered taste without taking several hours to cook. If you don't have kielbasa on hand, mild Italian sausage makes a delicious substitute.

  • Prep time 20 minutes
  • Total time 20 minutes



Using fork, prick potatoes all over. Microwave on high, turning once, until tender, 6 to 8 minutes. Let cool enough to handle. Peel potatoes; coarsely chop potato flesh.

While potatoes are cooking, in Dutch oven or large heavy-bottomed saucepan, heat half of the olive oil over medium- high heat; cook sausage, stirring occasionally, until browned all over, about 2 minutes. Scrape into bowl. Set aside.

In same pan, heat remaining oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add sauerkraut, cloves, bay leaf, allspice, pepper and salt; cook, stirring, until fragrant, about 30 seconds.

Stir in sausage and wine; bring to boil. Reduce heat and simmer, stirring occasionally, until almost no liquid remains, 8 to 10 minutes. Add potatoes, apple and mustard; cook, stirring occasionally, until apple is warmed through, about 2 minutes. Discard cloves and bay leaf. Stir in parsley.

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 899 mg
  • Sugars 7 g
  • Protein 9 g
  • Calories 192
  • Total fat 6 g
  • Potassium 545 mg
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g


  • Iron 13
  • Folate 13
  • Calcium 5
  • Vitamin A 1
  • Vitamin C 33
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Sausage Choucroute Garnie