Name: Choucroute Garnie
Yield: 6 portions
Ingredients: 1 cup dry white wine; 3 carrots, peeled and sliced; 1 tart cooking apple (Newton, Granny Smith, Winesap), cored and grated; do not peel; 2 bay leaves; 6 white peppercorns; 4 parsley sprigs; 2 pounds sauerkraut (the kind that comes in plastic bags or refrigerated jars; use canned sauerkraut only as a last resort); 10 juniper berries; 4 cups Chicken Stock, plus more if needed; 1 tablespoon caraway seeds (optional); 6 smoked pork chops; 1½ pounds sausage (saucisson, spicy bulk breakfast sausage, bratwurst, knockwurst, and others); ½ pound bacon, coarsely diced; 1 large yellow onion, peeled and chopped; Chopped fresh Italian (flat-leaf) parsley, for garnish

Preparation info

6
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

2 pounds sauerkraut (the kind that comes in plastic bags or refrigerated jars; use canned sauerkraut only as a last resort)
½ pound bacon

Main course

Method

Soak the sauerkraut in a large bowl of cold water for 30 minutes.
Meanwhile, fry the bacon in a large skillet over medium heat. When it renders its fat, after about 5 minutes, add the onion and carrots. Raise the heat and cook, stirring occasionally, until the vegetables are about half-cooked and lightly browned. Remove from the heat and reserve.
Drai

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Ingredients

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