Choucroute Garnie

Sauerkraut Garnished with Ham and Sausages

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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. cans sauerkraut or 3 pounds bulk kraut
  • ½ pou

Method

  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