Quick Choucroute


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Olive oil, 3 tablespoons
  • Kielbasa, bratwurst, or knockwurst, or a combination, ¾ lb (375 g), cut in half lengthwise
  • Yellow onion, 1, sliced
  • Tart apple such as Granny Smith, 1, peeled, halved, cored, and sliced
  • Sauerkraut, 1 lb (500 g), well drained
  • Bay leaf, 1
  • Caraway seeds, 2 teaspoons
  • Dried juniper berries, 1 teaspoon, lightly crushed
  • Dry white wine, 1 cup (8 fl oz/250 ml)
  • Smoked pork chops, 4, each 4–6 oz (125–185 g)
  • Freshly ground pepper


  • Cook the sausages

    In a large frying pan over medium-high heat, warm the oil. Add the sausages, cut side down, and cook until browned, 3–4 minutes. Turn the sausages, add the onion, and cook, stirring occasionally, until the onion is softened, 4–5 minutes. Add the apple and cook, stirring occasionally, until the apple is softened and the onion is golden, about 3 minutes.

  • Simmer the dish

    Stir in the sauerkraut, bay leaf, caraway seeds, juniper berries, and wine. Add the pork chops in a single layer. Bring to a simmer over medium-high heat, reduce the heat to medium-low, cover, and cook for 10–12 minutes to blend the flavors. Remove and discard the bay leaf. Season to taste with pepper. Transfer the choucroute to plates and serve.