Sauerkraut with Sausages, Bacon, and Pork Shoulder

Choucroute Garnie à l’Alsacienne

Preparation info

  • Makes


    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About


  • 1 boneless trimmed pork shoulder (5 pounds [2.3 kg]) or Boston butt (raw or cured


Tie the pork shoulder with several loops of string. This not only helps it hold its shape, but makes it easier to get out of the pot.

Cook the onions and garlic over medium heat in the fat in a pot just large enough to hold the pork shoulder. When the onions turn translucent, after about 10 minutes, put in the pork shoulder and the bouquet garni and pour the wine over them. The wine sho