Choucroute Garnie

Sauerkraut Garnished with Ham and Sausages

Preparation info
    • Difficulty


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.



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


  1. 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.
  2. Cut bacon into ¼-inch-thick slices, then cut into