Choucroute garnie
Fermented cabbage simmered in white wine with assorted cured meats and potatoes.
Active time25 min
Cooking1 h 30 min
Total2 h
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Ingredients
- 800 g raw sauerkraut (drained weight)
- 600 g potatoes
- 200 g smoked ham
- 150 g smoked bacon
- 4 strasbourg sausages
- 300 ml water
- 300 ml dry white wine
Preparation
Rinse the sauerkraut briefly if it is very salty, then drain. Peel the potatoes. Cut the bacon into pieces.
800 g raw sauerkraut (drained weight)600 g potatoes150 g smoked bacon- colander
- vegetable peeler
- knife
Put the sauerkraut and bacon in a stockpot. Pour in the wine and water. Cover and simmer for 1 hour over a low heat; add a little water if the bottom of the pot dries out.
300 ml water300 ml dry white wine- stockpot
- lid
Add the potatoes and continue cooking, covered, for 15 minutes.
- stockpot
Add the smoked ham and sausages, then cook for another 15 minutes to heat them through without splitting the sausages.
200 g smoked ham4 strasbourg sausages- stockpot
Check that the potatoes are tender and serve the meats with the sauerkraut.
- knife
- serving dish
Allergens
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration