Choucroute Garnie (Alsatian Sauerkraut with Sausages and Pork)
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Ingredients
- 700 g sauerkraut
- 8 frankfurter sausages
- 400 g pork shoulder, diced
- 100 g smoked bacon lardons
- 1 onion, sliced
- 200 ml dry white wine
- 1 tsp juniper berries, lightly crushed
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 36.5 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.3 g
- Fat
- 44.6 g
- of which saturates
- 15.3 g
- Fibre
- 6.1 g
- Salt
- 6.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large flameproof casserole and cook the bacon lardons and onion for 6 minutes until softened.
- 2
Add the pork shoulder and brown for 6-7 minutes.
- 3
Stir in the sauerkraut, white wine, juniper berries and bay leaves.
- 4
Cover and simmer gently for 45 minutes, stirring occasionally.
- 5
Nestle the frankfurter sausages into the sauerkraut and simmer for a further 12-15 minutes until the sausages and pork are cooked through with no pink remaining.
- 6
Remove the bay leaves before serving.
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