Choucroute Garni


1 med. onion, sliced
3 juniper berries, crushed, optional
2 sm. cloves garlic, minced
1/8 teaspoon freshly ground pepper
1 1/2 cups Rhine wine
1 pound sausage links, two skins i.e., knockwurst/bratwurst fresh or precooked
1 tablespoon bacon drippings
3 fresh pork backs 1 1/2 lbs. or 2 lbs. pork spareribs
2 lbs. smoked pork shoulder roll or 3 to 4 smoke
3 16 oz. cans sauerkraut rinsed and drained
2 cooking apples, peeled, cored and cut into wedges
2 tablespoons brown sugar
4 whole cloves


Cook onions in bacon drippings until tender. Remove from heat, add pork backs (or your choice). Cut pork shoulder roll crosswise, 3/4 inch slices, add slices, or loin, to Dutch oven. Mix kraut, apples, brown sugar, cloves, berries, garlic, bay leaf and pepper. Spoon over meat. Pour wine over all. Cover and bake at 375 degrees for 2 1/2 hours, until tender.
FRESH SAUSAGES: Place in unheated skillet with 2 to 3 tbsp. water, cover, cook over low heat 5 to 8 minutes; uncover, cook 5 to 8 minutes longer.
PRECOOKED SAUSAGES: Add to boiling water in saucepan, cover, simmer until heated through. Pour sauerkraut on platter, top with meats and sausages, add potatoes. May be served separately. Delicious!




French for "dressed sauerkraut," choucroute garni is typical dish made of sauerkraut with sausages, salted meats, and other charcuterie, sometimes also potatoes.


4.0 servings


Monday, November 30, 2009 - 5:02pm


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