Equipment
Ingredients
Aromatics & Base
- 30 g duck fat
- 1 yellow onion, thinly sliced
- 3 garlic, smashed
- 10 juniper berries
- 4 whole cloves
- 2 bay leaves, dried
- 10 black peppercorns
Sauerkraut & Liquids
- 1000 g sauerkraut, raw, unpasteurized if possible
- 350 ml dry riesling wine
- 250 ml chicken broth, low-sodium
Meats & Vegetables
- 250 g smoked pork belly, thick slab, cut into 1-inch pieces
- 500 g boneless pork shoulder, cut into 6 even portions
- 500 g waxy potatoes, peeled, left whole if small or halved if large
- 300 g smoked sausages, whole
- 250 g frankfurters, whole
Nutrition (per serving)
Method
Place the sauerkraut in a fine mesh strainer and rinse thoroughly under cold running water to remove excess acidity. Squeeze tightly by handfuls to remove as much liquid as possible, then set aside.
Place the juniper berries, cloves, bay leaves, and black peppercorns onto a square of cheesecloth. Gather the corners and tie securely with kitchen twine to form a spice sachet.
Melt the duck fat in a large Dutch oven over medium heat. Add the sliced onion, smashed garlic, and chunks of smoked pork belly. Cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.
Push the onions and bacon to the edges of the pot. Add the pork shoulder pieces to the center and sear them lightly on all sides until they develop a pale golden crust, about 5 minutes.
Pour the dry Riesling wine into the Dutch oven, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
Spread half of the drained sauerkraut evenly over the meats. Bury the spice sachet in the center, then top with the remaining sauerkraut. Pour the chicken broth over the top. Bring the liquid to a gentle simmer, cover tightly, reduce the heat to low, and cook for 1 hour and 30 minutes. The internal temperature of the pork shoulder should reach 90 C/195 F for maximum tenderness.
Uncover the pot and nestle the peeled potatoes and smoked sausages deep into the simmering sauerkraut. Cover again and continue cooking for 30 minutes, or until the potatoes are completely tender when pierced with a knife.
Lay the frankfurters directly on top of the sauerkraut. Cover the pot and cook for exactly 10 minutes. This will heat the delicate frankfurters to 74 C/165 F gently without splitting their casings.
Remove the pot from the heat and discard the spice sachet. Using tongs, carefully transfer the sauerkraut to a large, warm serving platter. Use a carving knife and cutting board to slice the meats and sausages, arranging them beautifully over the bed of sauerkraut alongside the potatoes.
Chef's Notes
- The quality of the wine defines this dish. Use a crisp, dry wine like an Alsatian Riesling; avoid sweet wines or heavily oaked whites, which will clash with the tang of the cabbage.
- Do not be tempted to skip the duck fat or goose fat. It acts as an incredible flavor conductor that binds the earthy spices to the acidity of the kraut.
- Choucroute Garnie almost always tastes better the next day. Consider making the entire braise (stopping before adding the final frankfurters and potatoes) 24 hours in advance.
- Ensure you use waxy potatoes like Yukon Gold or Charlotte; starchy potatoes will disintegrate during the long simmer.
Storage
Refrigerator: 4 days — Store meats and sauerkraut together in an airtight container so flavors continue to meld.
Freezer: 3 months — Potatoes will become mealy when frozen; remove them before freezing the kraut and meats.
Reheating: Reheat gently in a covered pot over medium-low heat with a splash of white wine or broth until the meats reach 74 C/165 F.
