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Choucroute Garnie

Choucroute Garnie

A classic regional Alsace white wine pairing, Choucroute Garnie made with sauerkraut, sausages, smoked ham, and pork spareribs.
Course Main Course
Cuisine French, German
Keyword Choucroute Garnie
Author Jane, adapted from "Craig Claiborne's The New York Times Cookbook" and "Parisian Home Cooking," Michael Roberts


  • 12 oz. apple smoked bacon, cut into 1/4 -inch strips
  • 2 lbs boneless country-style spareribs
  • 1 large white onion, chopped
  • 4 cloves garlic,thinly sliced
  • 6 cups sauerkraut, drained and rinsed
  • 2 cups dry Riesling or other dry fruity wine
  • 3 cups low sodium chicken broth
  • 10 juniper berries
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1 lb. Toulouse or kielbasa sausage
  • 1 lb. smoked ham
  • kosher salt and freshly ground black pepper


  • Preheat oven to 325 degrees F
  • In a large Le Creuset Dutch Oven, sauté the bacon until just starting to turn brown. Remove the bacon and set aside. You should have about 2-3 tablespoons of fat left in the pot, if not add some olive oil.
  • Salt and pepper the spareribs. Add them to the pot and brown on all sides. Scatter the onions and garlic and sauté (without browning) for a few minutes.
  • Add the sauerkraut, wine, chicken broth, bacon, juniper berries, caraway seeds, and bay leaves to the pot. Stir to mix. Cover the pot and bake in the oven for 2 hour. Stirring occasionally so the sauerkraut does not stick to the bottom of the pot.
  • Remove the pot and add the smoked ham. Cover and cook for 30 minutes. Remove the lid and add the sausage or kielbasa. Add more broth or wine if the pot is too dry. Cook uncovered for another 45 minutes.
  • Remove the pot from the oven. (If the sauerkraut is very moist, remove the meat and place the pot on medium heat to boil off most of the liquid.)
  • To Serve: Pile the sauerkraut on a large platter surrounded and topped with the meat. Serve with Dijon mustards and small boiled potatoes.