Autumn Sauerkraut: Easy Traditional Recipe

Choucroute garnie is an iconic dish that warms the hearts during the fall months. With seasonal ingredients, it becomes even more delicious.

Ingredients

  • 1 kg of raw sauerkraut
  • 500 g pork shoulder
  • 4 sausages (Montbéliard or Frankfurt type)
  • 200 g smoked bacon
  • 1 onion
  • 2 bay leaves
  • 5 black peppercorns
  • 1 glass of dry white wine
  • 1 teaspoon caraway seeds
  • Salt to taste
  • Olive oil

Instructions

  1. Meat preparation : In a large saucepan, brown the chopped onion in a little olive oil. Add the pork shoulder and the smoked bacon cut into large pieces. Brown lightly.

  2. Cooking the sauerkraut : Add the sauerkraut, bay leaves, peppercorns, caraway seeds, and white wine. Mix everything together and add a little water if necessary. Let simmer over low heat for about 1 hour.

  3. Adding the sausages : After an hour of cooking, add the sausages on top of the sauerkraut, cover and continue cooking for 30 minutes.

  4. Service : Serve hot, accompanied by steamed potatoes or crusty bread.

And there you have it! Enjoy this comforting and tasty dish, perfect for family meals on cool fall evenings.