Choucroute Garnie
“A symphony of hearty meats and tangy sauerkraut that warms the soul with each bite.”
Sauerkraut
Pork Belly
Smoked Pork Shoulder
Frankfurter
Bratwurst
RieslingWhere it comes from
Hailing from Alsace, this dish embodies the hearty, rustic spirit of the region, where the terroir yields exceptional cabbage and pork, creating a perfect marriage of flavors that echo the region's Germanic influences.
On the Palate
How it's made
5 steps · Show ↓55 min active · 90 min waiting
How it's made
5 steps · Show ↓- 110 min
Rinse the sauerkraut under cold water to mellow its tartness, then squeeze out excess moisture. In a large pot, cook chopped onion with juniper berries and bay leaf until the onion is soft and aromatic.
- 25 min
Add the sauerkraut to the pot, stirring to combine with the onion mixture. Pour in the Riesling, letting the wine's fruity aroma envelop the kraut.
- 310 min
Nestle the pork belly and smoked pork shoulder into the sauerkraut. Cover and simmer gently until the meats are tender and flavors meld, about 90 minutes.
- 410 min
Add the Frankfurter and Bratwurst, tucking them into the sauerkraut. Cook until heated through, the sausages plump and juicy.
- 520 min
Boil whole potatoes separately until tender, then serve alongside the choucroute, offering a hearty, comforting contrast.
