Choucroute Garnie

Name: Choucroute Garnie (Sauerkraut Garnished with Ham and Sausages)
Cuisine: France
Ingredients: 2 No. 2½ cans sauerkraut or 3 pounds bulk kraut; 2 whole cloves; 2 carrots, quartered; 20 juniper berries; 2 onions; ½ pound lean bacon in one piece; 2 cups chicken stock; 10 whole peppercorns; ½ teaspoon salt; 2 tablespoons sugar; 2 cups white wine; 4 sprigs parsley; 1 very small bay leaf, or piece of a big one; Assorted cooked smoked sausages, such as knackwurst, thuringer, Smokie links, or frankfurters; 6 smoked pork chops; Boiled potatoes; 6 slices boiled ham

Sauerkraut Garnished with Ham and Sausages

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

The Germans may have created sauerkraut, but it was certainly the French who made it delectable.

Ingredients

Choucroute

2 No. 2½ cans sauerkraut or 3 pounds bulk kraut
½ pou

Europe
France
Main course
Mediterranean

Method

Put kraut into large kettle and wash in cold water. Drain through colander and put into fresh cold water. Soak about 5 minutes and drain again. Add more water and let stand about 20 minutes. Drain and it is ready to use. Sauerkraut, when cooked in wine, must be washed until it no longer tastes sour with brine.
Cut bacon into ¼-inch-thick slices, then cut into