Choucroute garnie became a French favorite shortly after Alsace-Lorraine was annexed to France in the 17th century. The sauerkraut cooks slowly alongside sausages and cured meats and is served with potatoes. Though traditional, this remains a versatile dish, so feel free to add fresh herbs, onions or apple slices if you’d like.
1 h 15 mins
1 h 30 mins
4 Small ham hocks
4 Bratwurst-style sausages, cooked
12 Thick sliced bacon, diced
2 CUPS (500 ML) Onion chopped
10 Juniper berries
10 Whole cloves
2 Whole bay leaves
2 Apples, peeled and diced
4 CUPS (1 L) Simple sauerkraut, wrung out
2 Kielbasa-stle sausages diced
6 Knackwurst sausages, diced
1 ½ CUPS (375 ML) Dry white wine
8 New potatoes
½ CUP (125 ML) Fresh parsley, roughly chopped
Dijon mustard or horseradish, for serving
Place the ham hocks in a large pan and cover with water. Bring to a boil and let simmer for 2 hours, or until the meat is very tender. Remove the ham hocks from the pan and let cool. Reserve the stock. When the ham hocks have cooled, remove the meat from the bone, and set aside. (At this step, you can throw away the bones.)
In the same pan, boil the stock until it is reduced by half or until about 2 cups (500 ml) of liquid remain. Reserve.
Preheat the oven to 350°F (175°C). In a large pan, cook the sausages and bacon over medium-high heat for about 10 minutes. Set aside the cooked sausages. In the same pan, sauté the onions, juniper berries, and bay leaves until the onions are translucent. Add the apples and continue cooking until they are tender. Add the sauerkraut, all the meat, the wine, and the reduced stock. Bring to a boil, then let simmer for 10 minutes.
After 10 minutes, transfer to a baking dish and for about 90 minutes. Meanwhile, boil the potatoes in salted water until they are tender. Drain the potatoes and transfer to a serving dish. Garnish with parsley.
Arrange the meat and sauerkraut on a serving platter. Serve with the potatoes and Dijon mustard or horseradish.