Recipes

Choucroute Garnie

(Serves 8-10)

3   1/4 inch-thick slices of bacon cut in 4 pieces
2   onions, diced
2   cloves garlic, minced
1   tsp. (5 ml) caraway seeds
4   smoked pork chops
1   cup (250 ml) of Riesling  wine or beer
*2 – cans or jars of sauerkraut with wine
12   peppercorns
2   carrots, peeled and sliced into1 inch pieces
4-6   sausages (either Bratwurst, weisswurst or Knockwurst)
1   teaspoon salt, or to taste


1.     In a large ovenproof sauté pan or Dutch oven, cook the bacon until crispy. 
Remove 1 tbsp. of the fat and set aside.
2.    Add the smoked pork chops and brown on each side. Remove to a plate.
3.    Add the onions and cook until light golden. Stir in the garlic and caraway seeds.
4.    When the pork is cool enough to handle, cut the chops in halves or thirds.
5.    Add 1 can of sauerkraut to cover the pan along with juice.
6.    Add carrots, and pork chops. Add second can of sauerkraut.   Pour wine over top.
7.    Cover and simmer very gently for about 1 ½ hours or place in a 325F oven for  1-1/2 hours.
8.    Heat the reserved bacon drippings in a medium skillet. Brown the sausages on all sides.   When cool enough to handle cut in half and add to the pork/sauerkraut mixture, making sure the sausage is covered by the sauerkraut. Cover and cook a further 30-40 minutes.
9.    Remove from the oven. Season with salt and pepper if necessary.
10. Serve with boiled or mashed potatoes.

* jar or can size will be approximately 720  to 850 ml