Simplest Shoulderless Choucroute Garnie

Name: Simplest Shoulderless Choucroute Garnie
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: 2 tablespoons butter, duck fat or goose fat; 2 tablespoons butter, duck fat or goose fat; 2 tablespoons butter, duck fat or goose fat; 2 medium onions, chopped; 2 cloves of garlic, chopped; ½ bottle of dry white wine; 1 cup chicken stock; 2 ½ pounds [1.1 kg] homemade sauerkraut; 1 bouquet garni; ½ teaspoon caraway seeds wrapped in cheesecloth; 8 juniper berries, crushed; ½ pound [225 g] thick sliced smoked bacon; 1 ½ pounds [675 g] garlic sausage

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

If you’re intrigued by the idea of a choucroute garnie but don’t want to braise a pork shoulder, try this version, which requires only sausages and bacon.

Ingredients

2 tablespoons butter, duck fat or goose fat
2 medium onions, chopped
2

Europe
France
Main course
Mediterranean

Method

Heat butter or fat in a large saucepan until the fat melts. Add onions and garlic, and cook over medium heat until the onions are translucent, about 10 minutes. Add the wine and stock and bring to a boil. Lower heat to a simmer, and add sauerkraut, bouquet garni, caraway seeds, and juniper berries; cover and simmer 15 minutes. Add the bacon and simmer another 15 minutes. Nestle the sausage into