Alsatian Sauerkraut

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

When winter is without and the appetite rages within, there are few things more gratifying to the taste buds than the aromatic flavor of sauerkraut. The most famous sauerkraut dish is choucroute garnie, or garnished sauerkraut. Almost any smoked meat product can be used in this dish. A characteristic seasoning is juniper berries, and a dry white Alsatian wine is often used as the cooking liquid. Either champagne or cold beer can accompany choucroute garnie. It is customary to accompany the dish with various kinds of mustards, including the mustards of Düsseldorf or Dijon, tarragon-flavored mustards, hot mustards made with a paste of dry mustard and water or beer, and mild mustards.


  • 2 quarts sauerkraut, fresh or canned Pork rind or salt pork
  • 2 garlic cloves, minced
  • Freshly ground black pepper
  • Dry white Alsatian wine
  • 1 onion, studded with 4 cloves
  • Frankfurters or other meats (see note)


  1. Wash the sauerkraut, drain, and squeeze out the liquid.

  2. Line a heavy kettle with pork rind or thin slices of salt pork. Add the sauerkraut, garlic, pepper to taste and enough wine to cover. Add the onion. Cover tightly.

  3. Cook in a preheated moderate oven (325°F.) or simmer gently on top of the stove for three and one-half to four hours. Add more wine as necessary.

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