Choucroute or sauerkraut is a national dish in Alsace in the eastern part of France, where all the restaurants feature it on their menu. The sauerkraut is cooked with stock, white wine, onions, juniper berries and unsmoked bacon for hours with garnishes including potato as well as ham and several types of sausages. It’s enjoyed with mustard and often beer.

Sauerkraut Alsace Style

Category

Category name

Serves

4

Ingredients

  • 2 pounds sauerkraut drained, rinsed under running water, and pressed
  • 1 cup chicken stock
  • ½ cup white wine
  • 10 juniper berries
  • 1 piece pancetta, about 6 ounces cut into 1-inch pieces
  • 8 small potatoes, about ¾ pound, peeled
  • Freshly ground black pepper
  • 4 knockwurst, about 1 pound
  • 8 ounces kielbasa, cut into 4 pieces
  • 4 thick slices of ham, about 1 pound, cut into large chunks
  • French mustard, for serving

Method

  1. Drain the sauerkraut and rinse well in cold water. If it is very salty, rinse a second time before squeezing it to remove excess liquid. In a large casserole, Dutch oven or saucepan, place the sauerkraut, chicken stock, wine, juniper berries, pancetta, potatoes and a good dash of pepper and bring to a boil over medium-high heat. Reduce the heat to a strong simmer, cover and cook until the pancetta is cooked and the potatoes are tender, about 45 minutes. Add the sausages and ham and cook until heated through, about 10 minutes. Serve family style on a large platter with lots of good French mustard.