Made with a lovely and large dose of Reisling, this choucroute garnie recipe, an Alsatian-inflected version of braised sauerkraut, will satisfy devotees and convert skeptics. Rich with sausages and salted meats, it will warm you up, and keep you warm even on the coldest nights. Serve with different types of mustard and some crusty bread.
CHOUCROUTE GARNIE RECIPE
2 lb Yukon Gold potatoes, peeled
4 large garlic cloves, chopped
1 large onion, julienned
1 tsp caraway seeds, whole
4-6 bay leaves
1 tsp juniper berries, optional
1 tsp fresh ground black pepper
2 tbsp sugar
2 lb sauerkraut, drained
2 lb sausages, your choice: knackwurst, weisswurst, boudin noir, boudin blanc, kielbasa
2 lb salted and/or smoked meats: slab bacon, boneless ham
1 ½ cups Riesling or your choice of white wine; can substitute amber ale if only option
2 cups chicken stock or your preference
1. Preheat oven to 350 degrees.
2. Boil the potatoes and peel, set aside.
3. Using a Dutch oven or ovenproof casserole, sauté garlic until lightly browned, about 5 minutes; follow with onions and sauté until translucent, about another 5 minutes.
4. Add caraway seeds, bay leaves, juniper berries (if using), black pepper, and sugar. Sauté until fragrant, about 3 minutes.
5. Add sauerkraut and arrange the meats. Deglaze with wine and stock. Cover with a lid and bake in the oven for 25 minutes.
6. Remove from the oven and add potatoes. Cover with lid and return to the oven to reheat the potatoes, about another 10-15 minutes. Serve with assorted mustards.
RECIPES, STORY & STYLING BY RAFE VENCIO / PHOTOGRAPHY BY DAVE BRYCE
TRY THESE OTHER WINTER ONE-POT DISHES FROM RAFE VENCIO: