Choucroute Garni

Name: Choucroute Garni
Yield: Serves Six
Cuisine: French
Ingredients: 1 glass white wine; 450 g/1 lb sauerkraut; 5–7.5-cm/2–3-inch garlic sausage, peeled and coarsely sliced; freshly ground black pepper; 2 gammon steaks, cut in half; 2 pork frankfurters, cut in half; 350 g/12 oz small boiled potatoes; 2–3 juniper berries, crushed (optional); 2 hard-boiled eggs; 1 teaspoon chopped parsley

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is a dish found all over France, particularly in the Alsace region, where the German influence is very strong. Almost any smoked sausage can go into it but this is a fairly typical example.

Ingredients

450 g/1 lb sauerkraut
1 glass white wine

Europe
France
Alsace
Main course

Method

Drain the sauerkraut and put it into a large heavy saucepan. Add the wine, and grind in plenty of black pepper. On top of the sauerkraut lay the slices of garlic sausage, the frankfurters and gammon steaks. Add the crushed juniper berries if you are using them. Cover the pan very tightly and set over a gentle heat to barely simmer for 25 minutes or until the gammon is tender.

Add the bo