Choucroute garnie (Dressed sauerkraut)

Published on by Eric


Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages, other salted meats, charcuterie and potatoes.

Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.

Traditional recipes call for three types of sausage: Frankfurt sausages, Strasbourg sausages, and Smoked sausages. Fatty, salted cuts of pork also form a part of choucroute garnie, including ham hocks, pork knuckles and shoulders, back bacon and slices of salt pork.

The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or beer. 

The traditional recipe we offer include black peppercorn, cloves, garlic, onions, potatoes bay leaves and beer.

$ 20.00 per person.
Minimum 4 guests

Published on French Cooking

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