Choucroute Garnie Choucroute Garnie

Choucroute Garnie 150 Image by: Choucroute Garnie 150 Author: Canadian Living

This French casserole is based on pork, sausages, sauerkraut and often potatoes. There are as many variations as stars in the sky, but the key is to find a butcher with beautiful charcuterie (such as bacon, sausages, smoked meats and wieners) and make the dish your own.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: October 2008



In large Dutch oven, melt butter over medium heat; cook onions, stirring, until golden, about 10 minutes.

Cut bacon into 6 same-size chunks; add to pan and cook until browned and fat is released, about 6 minutes.

Add carrot, wine, 1/2 cup (125 mL) water, bay leaf and caraway seeds.

In cheesecloth square, tie together juniper berries, peppercorns and cloves; add to pot. Stir in garlic. Add pork shoulder and sausages; cover with sauerkraut. Cover and cook until warmed.

Transfer to 325°F (160°C) oven. Cook, turning pork over halfway through and re-covering with sauerkraut, until pork is tender, 2-1/2 to 3 hours.

Add wieners; warm through, about 15 minutes. Discard bay leaf and spice bag. Transfer pork, sausages and wieners to cutting board; cut into portions.

Meanwhile, in pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain.

Heap sauerkraut onto large platter; surround with vegetables and meat.

Nutritional facts Per each of 10 servings: about

  • Sodium 1930 mg
  • Protein 27 g
  • Calories 628.0
  • Total fat 44 g
  • Cholesterol 126 mg
  • Saturated fat 20 g
  • Total carbohydrate 33 g


  • Iron 30.0
  • Folate 23.0
  • Calcium 8.0
  • Vitamin A 20.0
  • Vitamin C 43.0
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Choucroute Garnie