Pierre Franey’s Choucroute Garnie

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Preparation info

  • About


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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 to 3½ pounds sauerkraut, fresh or canned
  • 12 thin slices of fat back (available at pork stores and many meat markets)
  • 1 bottle dry white wine
  • ½ teaspoon ground cuminseed
  • 2 cups Chicken or Veal Stock
  • 2 small onions, each stuck with 4 cloves
  • 2 large carrots, trimmed and scraped
  • 1 bay leaf
  • 12 juniper berries
  • 12 peppercorns
  • Pinch of dried thyme
  • 1 garlic clove
  • 2 pounds smoked pork shoulder butt
  • 1 pound lean bacon, in one piece, with rind removed
  • 1 garlic sausage
  • 8 frankfurters


  1. Preheat oven to moderate (325°F.).

  2. Drain the sauerkraut and empty it into a basin of cold water. Rinse well and squeeze dry. Pull the sauerkraut apart to loosen any lumps.

  3. Line a large kettle with fat back and add the sauerkraut. Add the wine, cuminseed, stock, onions and carrots. Tie the bay leaf, juniper berries, peppercorns, thyme and garlic in a small cheesecloth bag. Add it to the kettle. Bring the sauerkraut to a boil, cover, and place the kettle in the oven. Simmer for about three hours.

  4. About one and one-quarter hours before the sauerkraut is done, put the pork butt, bacon and garlic sausage in a large saucepan. Add cold water to cover, bring to a boil, and cover. Simmer for one hour, or until pork butt is tender.

  5. Fifteen minutes before serving, drop the frankfurters into boiling water to cover, remove from the heat, and let stand until ready to serve.

  6. Remove the onions and cheesecloth bag from the sauerkraut and discard them. Spoon the sauerkraut onto a hot serving platter and garnish with sliced pork butt, sliced bacon, sliced garlic sausage and drained frankfurters. Slice the carrots and use as a garnish.

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