Choucroute Garnie


Choucroute garnie is a French one-pot dish with sauerkraut, pork meats and white wine. Served with mustard. Ready in less than an hour.

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Choucroute garnie
Veronique van Ohmydish

Made by Véronique

Published at 2016-10-29, this recipe is for 6 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-02-2022

50 minutes 6 people Main course
Choucroute garnie


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  • 800 gram sauerkraut (store-bought or home-made)
  • 6 large waxy potatoes
  • 2 large onions
  • 2 bay leaves
  • 3 cloves
  • 6 junipers
  • 2 large carrots
  • 1/2 liter dry white wine
  • 200 gram smoked bacon
  • 2 pieces of any kind of pork meat
  • 500 gram large pork sausage
  • 1 can of cheap hotdog sausages
  • butter
  • mustard for serving (different ones if you like)
  • pepper and salt to taste
Choucroute garnie ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven or other large heavy bottomed pan + lid
  • wooden spoon
  • colander

Choucroute Garnie

50 minutes 6 people Main course

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Preparation -- 10 minutes

Peel the carrots and chop them into pieces. Peel the onions and chop them into small pieces. Also peel the potatoes, chop them into medium-sized pieces and set them aside in cold water to prevent them from discolouring.

Drain the sauerkraut and set aside in the colander. Chop the bacon into large pieces.

Finishing the choucroute garnie -- 40 minutes

Heat butter in the dutch oven and cook the pork meat and sausage until they're beautifully browned on all sides. Add the chopped onion and sauté for about a minute. Add the bacon pieces, sauerkraut, white wine, bay leaves, cloves and juniper.

Cook on medium-high heat for about 10 minutes. Add the potato pieces and after another 10 minutes also add the carrot pieces and hotdog sausages. Cook again for about 10 minutes, or until the potatoes are soft enough.

Remove the bay leaves, juniper and cloves and season with pepper and salt. Serve with all kinds of mustard and enjoy!

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