Choucroute Garni

Choucroute Garni, meaning “dressed sauerkraut,” is a traditional dish with variations found across different regions and influenced by economic factors. Originally a peasant dish, it featured simple ingredients such as bay leaves, juniper berries, apples, onions, and a small amount of meat like pork knuckles or salt pork. As the dish evolved, it climbed the economic ladder and incorporated bacon, various sausages, ham, and even wild game.

The recipe provided here is a rendition of what Kirsten grew up eating, showcasing the versatility of Choucroute Garni. It’s a hearty one-pot meal traditionally served with plenty of mustard, whether it be Dijon or sweet. The sauerkraut varieties suggested offer different flavor profiles, such as the Naked, Juniper-Onion, or OlyKraut’s Eastern European kraut.

Serves: 8

INGREDIENTS:

• 4 thick strips of bacon
• 2 medium onions, diced
• 2 tart apples, sliced
• 4–6 cups sauerkraut (e.g., Naked, Juniper-Onion, or OlyKraut’s Eastern European)
• 2½ cups Riesling or fresh apple cider
• 1 cup chicken stock
• 2 teaspoons juniper berries
• 3–4 bay leaves
• 1 teaspoon whole peppercorns
• A few sprigs of parsley and thyme, tied with a cotton string
• 4 bratwurst sausages
• 4 bockwurst sausages or similar sausage

INSTRUCTIONS:

1. Preheat the oven to 250ºF.
2. In a heavy-bottomed, nonreactive pot with a lid, fry the bacon strips until they start to brown, and the fat is rendered.
3. Add the diced onions and sliced apples to the pot with the bacon fat. Sauté until the onions and apples become soft. Remove the bacon and chop it into small pieces. Stir the sauerkraut into the pot, incorporating it with the bacon grease. Return the chopped bacon to the pot.
4. Add the Riesling or apple cider, chicken stock, juniper berries, bay leaves, and whole peppercorns to the pot. Stir everything together, and place the tied herb bundle on top of the sauerkraut.
5. Simmer the pot in the oven for 2 to 3 hours.
6. Around 30 minutes before serving, discard the herb bundle. Fry the bratwurst and bockwurst sausages in a separate pan until they are browned on all sides. Deglaze the pan with a bit more wine or cider and pour this liquid into the sauerkraut. Nestle the bratwurst and bockwurst into the sauerkraut and continue cooking slowly for another 30 minutes.
7. Serve the Choucroute Garni with plenty of mustard, crusty bread, and boiled potatoes.

VARIATION:

• For a stovetop version that preserves the probiotics in the sauerkraut, fry the bacon and sausages in a large nonreactive pan. Remove the meat pieces as they brown and cook. Add the diced onions and sliced apples to the pan with the bacon fat. Once the onions and apples are caramelized, deglaze the pan with the wine or apple cider (omit the chicken stock). Add the spices, excluding the herb bundle. Add the bockwurst sausages and simmer until warmed through. Return the bacon and bratwurst to the pan. Once everything is warm, remove from heat and add the sauerkraut, gently stirring to warm.

Enjoy the rich and comforting flavors of Choucroute Garni, a dish that combines slow-cooked sauerkraut with an array of flavorful meats. This gluten-free delight is perfect for gatherings or when you crave a hearty, satisfying meal. Don’t forget to accompany it with your favorite mustard, crusty bread, and potatoes for a complete culinary experience.