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Experience the ultimate Alsatian comfort food with Jacques Pépin's authentic Choucroute Garnie. This impressive feast features tender pork ribs, savory kielbasa, hot dogs, and ham nestled in flavorful sauerkraut infused with juniper berries, caraway seeds, and white wine. The slow-cooking process melds the rich meats with the tangy sauerkraut, creating a harmonious symphony of flavors. Served with simple boiled potatoes and an array of mustards, this showstopping dish is perfect for entertaining or special family gatherings. - Claude
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Ingredients
1/3 cup kosher salt, plus more for seasoning
2 tablespoons light brown sugar
3 pounds pork back ribs or baby back ribs, cut into 3 sections
6 pounds sauerkraut (in plastic bags), drained
1/4 cup duck or goose fat, or peanut oil
1 large onion, coarsely chopped
4 large garlic cloves, coarsely chopped
20 juniper berries
3 large bay leaves
2 tablespoons light brown sugar
3 pounds pork back ribs or baby back ribs, cut into 3 sections
6 pounds sauerkraut (in plastic bags), drained
1/4 cup duck or goose fat, or peanut oil
1 large onion, coarsely chopped
4 large garlic cloves, coarsely chopped
20 juniper berries
3 large bay leaves
1/2 teaspoon caraway seeds
1 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups Riesling or Pinot Gris
2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
10 skinless hot dogs
1 (2-pound) piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4-inch thick
2 pounds medium potatoes (about 10), peeled
Assorted mustards, for serving
1 teaspoon freshly ground black pepper
3 cups chicken stock
1 1/2 cups Riesling or Pinot Gris
2 pounds Polish kielbasa, skinned and cut into 2-inch pieces
10 skinless hot dogs
1 (2-pound) piece of boneless boiled ham (3 to 4 inches wide), sliced 1/4-inch thick
2 pounds medium potatoes (about 10), peeled
Assorted mustards, for serving
Directions
In a large, sturdy, resealable plastic bag, combine the 1/3 cup of kosher salt with the sugar.
Add the pork ribs; shake well to thoroughly coat the ribs with the seasonings.
Seal the bag and refrigerate the ribs overnight or for up to 24 hours.
The next day, preheat the oven to 300°F (150°C).
Rinse the sauerkraut in cold water and squeeze dry.
Set a large roasting pan over two burners on high heat and melt the duck fat.
Add the onion and garlic and cook over moderately low heat, stirring, until softened, about 7 minutes.
Stir in the sauerkraut, juniper berries, bay leaves, caraway seeds, black pepper, stock, and wine; bring to a rolling boil over high heat.
Meanwhile, rinse the pork ribs under cold water and pat dry.
Nestle the pork ribs in the sauerkraut and bring back to a boil over moderately high heat.
Cover tightly with foil and bake for 1 1/2 hours.
Remove the pork ribs from the sauerkraut.
Cut down in between the ribs.
Return the ribs to the sauerkraut and nestle in the kielbasa, hot dogs, and ham.
Cover and bake until the meats are hot, about 25 minutes.
Discard the bay leaves.
Meanwhile, in a large saucepan, cover the potatoes with cold water, add salt, and bring to a boil over high heat; cook the potatoes until tender when pierced.
Drain the potatoes and cover to keep warm.
To serve, mound the hot sauerkraut in the center of very hot dinner plates and partially tuck in the pork ribs and the kielbasa.
Arrange the hot dogs and ham around the sauerkraut.
Alternatively, pile the sauerkraut on a large heated platter and garnish with the meats.
Serve the choucroute with the boiled potatoes and assorted mustards.
Servings
Serves 10
Nutrition Facts
Nutrition Per Serving - Calories: 620; Total Fat: 38g (Saturated Fat: 12g); Cholesterol: 95mg; Sodium: 2580mg; Total Carbohydrates: 35g (Dietary Fiber: 7g, Sugars: 5g); Protein: 32g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.
💬 Uncle Dave says...
Recipe by renowned French chef Jacques Pépin
From Food & Wine
From Food & Wine
🧑🍳 The Cook:
Jacques Pépin
🔑 Keywords:
sauerkraut,
pork,
kielbasa,
ham,
potatoes,
Alsatian
🗂️ Categories: 🥩 Beef, 🆕 What's New, 🐖 Pork, 🌎 World Foods
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1510 was added on April 18, 2025 and last updated on April 19, 2025.
🗂️ Categories: 🥩 Beef, 🆕 What's New, 🐖 Pork, 🌎 World Foods
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook, Our Favorite Jacques Pépin Recipes
Recipe #1510 was added on April 18, 2025 and last updated on April 19, 2025.
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