Choucroute Garnie

Choucroute Garnie

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Choucroute Garnie is probably the most famous Alsatian dish outside Alsace, consisting of choucroute (sauerkraut) braised with various cuts of cured pork and juniper berries. The slow cooking mellows the intensity of the fermented cabbage while making the slabs of bacon and cured ribs meltingly tender. To finish it off, it’s topped with more meat, sausages and potatoes, making it a hearty warming meal that’s perfect for a cold rainy day.d potatoes.

for cured pork ribs
1.5 lbs pork rib tips
2 tbs kosher salt
1 tbs brown sugar
1/4 tsp ground clovesmeat
1 lbs smoked bacon slab (unsliced)
1 1/2 lbs smoked pork chop cut into 2 slices
8 links homemade knackwurst sausage

for choucroute
2 medium onions sliced
2 cloves garlic minced
1 C dry Riesling (or other off-dry white wine)
1 Tbs honey
3 bay leaves
1 Tbs juniper berries
1/2 tsp black peppercorns
1/4 tsp caraway seeds
3 cloves
5 sprigs thyme

1 batch homemade choucroute rinsed and drained
2 C low sodium chicken stock (if you make the stock, don’t add any salt)
8 potatoes peeled