Braised Sauerkraut (Choucroute Garni)

Braised Sauerkraut (Choucroute Garni)

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Servings: 12
Calories: 1301


  • 3 1/3 lb sauerkraut
  • 3 carrots
  • 2 onions
  • 1 bouquet garni
  • 1 muslin bag containing peppercorns juniper berries, coriander seeds and cloves
  • 17 floz dry white wine
  • 1.1 lb streaky bacon
  • 10 1/2 oz bacon fat
  • 1.1 lb garlic sausage
  • 20 Frankfurter sausages
  • 20 boiled potatoes


  • Place half the sauerkraut into a braising pan, add the whole vegetables, bouquet garni, bag of flavourings and streaky bacon then cover with the remainder of the sauerkraut.
  • Add the wine, place the slices of bacon fat on top, cover with buttered greaseproof paper and a lid and braise in the oven at 180°C for 1 hour.
  • Remove the streaky bacon and place the garlic sausage in with the sauerkraut. Continue to braise for another 1 hour.
  • Poach the Frankfurter sausages in water for 5 minutes and drain.
  • Serve the sauerkraut in an earthenware dish garnished with slices of the garlic sausage, carrots and bacon; the Frankfurter sausages and the boiled potatoes are served separately.
Calories: 1301 kcal
Carbohydrates: 73 g
Protein: 42 g
Fat: 90g
Saturated Fat: 31 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 2348 mg
Potassium: 2369 mg
Fiber: 13 g
Sugar: 7 g
Vitamin A: 2825 IU
Vitamin C: 93 mg
Calcium: 135 mg
Iron: 8 mg
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