Effortless Choucroute Garnie Recipe
Choucroute Garnie is the perfect French winter dish that can be easily recreated in the comforts of your own home. Follow our effortless recipe and tips to execute this dish at home.
Ingredients
- 1.5 kg raw sauerkraut
- 300 g firm potatoes – cut in 4's
- 1 onion
- 1 litre chicken broth
- 2-3 Polish kielbasa
- 1 bottle riesling
- 2 bay leaves
- a few sprigs thyme
- 15 juniper seeds
- 300 g smoked Polish ham
- 300 g smoked Polish bacon
- 30 g lard – we used unsalted butter
Instructions
- Chef Damien recommends using a casserole dish or even a dutch oven, but we had neither of those so we got out our good old trusty stainless steel soup pot.
- Before cooking, make sure to rinse the sauerkraut to remove the acidity. You’ll have to do this a few times and then, set it aside.
- In the pot of choice, melt a little lard (we used unsalted butter) and add chopped onions and sauté for 1 minute.
- Place half of the sauerkraut at the bottom of your pot, then add all your meats on top. Cover the meat with the remaining sauerkraut and bay leaves.
- Pour in the bottle of riesling and broth. Bring to a boil and simmer for 1 hour and 30 minutes.
- At the 1 hour and 30-minute mark, add the potatoes and finish cooking for 30 mins.
- Serve with tons of Dijon mustard and pair with your favourite Gewürztraminer, Riesling or Pinot Blanc.
Notes
Unfortunately, we didn’t have juniper berries, but I hear that you can substitute this with caraway seeds.