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Choucroute Garnie paired with our Riesling

Choucroute Garnie brings the comforting flavours of Alsace right to your table. This hearty dish, with its mix of tangy sauerkraut, savoury sausages, and tender cuts of pork, is perfect for gathering loved ones around for a cosy meal. Paired with our crisp Riesling, it is a true taste of French tradition.

Pair it with our Paul Clüver Riesling.

Servings: 6 pax

Ingredients:

• 1.5 kg sauerkraut (rinsed and drained)
• 6 slices of thick-cut smoked bacon
• 2 onions (sliced)
• 2 cloves of garlic (minced)
• 6 juniper berries
• 6 cloves
• 1 teaspoon caraway seeds (optional)
• 2 bay leaves
• 1 sprig of thyme
• 250 ml (1 cup) dry white wine (preferably Riesling)
• 250 ml (1 cup) chicken or beef broth
• 6 pork sausages (such as Bratwurst)
• 6 Frankfurter or Strasbourg sausages
• 500g (1 lb) smoked pork shoulder
• 500g (1 lb) ham hocks
• 6 small potatoes (peeled)
• Salt and pepper to taste
• Dijon mustard (for serving)

Method:

1. Prepare the sauerkraut:
   • Rinse the sauerkraut in cold water and drain thoroughly. If it’s too sour for your liking, rinse it again.
     
2. Cook the bacon and onions:
   • In a large, heavy-bottomed pot or Dutch oven, cook the bacon slices over medium heat until they start to render their fat.
   • Add the sliced onions and garlic and cook until soft and translucent (about 5-7 minutes).
     
3. Assemble the choucroute:
   • Add the rinsed sauerkraut to the pot with the onions and bacon.
   • Stir in the juniper berries, cloves, caraway seeds (if using), bay leaves, and thyme. Season with salt and pepper.
     
4. Add the liquids:
   • Pour the white wine and broth over the sauerkraut mixture.
   • Stir gently to combine everything.
     
5. Cook the meats:
   • Nestle the smoked pork shoulder and ham hocks into the sauerkraut.
   • Cover the pot, reduce the heat to low, and simmer gently for about 1.5 to 2 hours, until the meat is tender.
     
6. Add the sausages and potatoes:
   • After the meat has cooked, add the sausages and potatoes on top of the sauerkraut.
   • Cover the pot and simmer for another 30-40 minutes, until the sausages are cooked through and the potatoes are tender.
     
7. Serve:
   • Remove the bay leaves and thyme sprig.
   • Arrange the sauerkraut, meats, and potatoes on a large serving platter.
   • Serve hot, with Dijon mustard on the side.