Alsace

Choucroute garnie

Sauerkraut braised in Riesling with smoked meats and sausages. A feast on a platter.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

150 minTime

26 gProtein each

mildSpice

Make it your way

Grandma's waySauerkraut with smoked meats and sausages.

The original

618kcalsame

26 gproteinsame

9 gfibresame

150minutessame

Classic choucroute garnie.

Per serving, worked out from the ingredient table.

Sauerkraut1.5 kg, rinsed and squeezed

Lard2 tbsp lard or goose fat

Onion2, sliced

Garlic2 cloves

Juniper berries10 berries

Bay leaf (indian bay leaf)2

Whole spices2 cloves

Black pepper1 tsp whole

White wine1¼ cups Alsace Riesling

Chicken stock (chicken broth)1¼ cups

Pork belly300 g smoked pork belly

Gammon500 g smoked pork shoulder

Smoked sausageStrasbourg or Montbéliard sausages

Potatoboiled, to serve

5 steps

1Rinse the sauerkraut in cold water and squeeze it dry.
2Soften the onion and garlic in lard, then add the sauerkraut, spices, wine and stock.
3Bury the pork belly and shoulder in the sauerkraut. Cover and simmer gently.
4Add the sausages for the last 20 minutes.
5Heap the sauerkraut on a platter with sliced meats, sausages and boiled potatoes. Serve with mustard.

Serve it like this

Mound the sauerkraut on a big platter, arrange meats and sausages on top and potatoes around the edge. Mustard on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.