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Wein zum Essen Choucroute Garnie mit Wurst, Fleisch, Sauerkraut & Riesling d’Alsace auf französischer Landtafel

Choucroute Garnie (sauerkraut with various sausages and meat)

Choucroute Garnie is a hearty Alsatian classic that combines hearty braised sauerkraut with a selection of hearty meats and sausages. Potatoes, juniper, bay leaf and mustard round off this traditional dish. Whether for a large family dinner or as a rustic highlight on the gourmet buffet - the recipe convinces with its authentic taste, the variety of components and the perfect combination with a fresh Riesling d'Alsace.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main course, Classic
Cuisine Alsatian, French, Regional
Servings 2 Persons
Calories 790 kcal

Cooking utensils

  • 1 Großer Bräter oder Schmortopf
  • 1 Schneidebrett & Messer
  • 1 Schälchen für Senf/Dips
  • 1 Schöpflöffel

Ingredients
  

For the Choucroute

  • 500 g Sauerkraut fresh or mild barrel
  • 1 small onion
  • 1 Clove of garlic
  • 100 Ml dry white wine e.g. Riesling
  • 100 Ml Vegetable or meat broth
  • 1 Apple sour, e.g. Boskoop, peeled, diced
  • 4 Allspice grains
  • 6 Juniper berries pressed
  • 2 Bay leaves
  • 1 tsp lard or butter
  • Salt Pepper

For the meat/sausage selection

  • 200 g Kassler cooked, sliced
  • 1 Piece of pork belly approx. 120g
  • 2 Mettenden
  • 2 coarse sausages e.g. Saucisse de Strasbourg
  • 2 small wiener sausages

To serve

  • 4 –6 small waxy potatoes
  • Mustard granular or Dijon

Preparation
 

Prepare sauerkraut

  • Finely dice the onion and garlic, sauté in lard/butter in a casserole until translucent.
  • Drain the sauerkraut (wash briefly if desired), add and fry briefly.
  • Stir in the apple cubes, allspice, juniper and bay leaf.
  • Deglaze with white wine and broth, mix everything and stew covered over medium heat for 45 minutes.
  • Season with salt and pepper.

Preparing meat & sausage

  • After 45 minutes, place the pork belly and smoked pork on top of the cabbage, stew for another 30 minutes.
  • Peel the potatoes and cook in salted water.
  • In the last 10 minutes, add the Mettenden, fried sausages and wiener sausages to the cabbage, leave to infuse.

Serve

  • Arrange the sauerkraut in the middle of a large platter, mix in various dishes. Spread the meats and sausages on top, serve with potatoes and mustard.

Recommended Accompaniments

  • Farmhouse bread or rustic country bread
  • Caramelized onions
  • Lamb's lettuce with walnut vinaigrette

Nutritional values per portion

Calories: 790kcalCarbohydrates: 36gProtein: 38gFat: 52g
Keyword Choucroute, Alsace, Kassler, Riesling, Sauerkraut, Wine accompaniment, Sausage
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