Choucroute Garnie Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
1 hour, 40 minutes
Servings:
8 to 10 servings
Ingredients
  • ¼ cup duck fat
  • 1 pound kielbasa
  • 1 pound double-smoked slab bacon, halved lengthwise
  • 12 ounces (4 links) bratwurst
  • ½ rack (1 pound) baby back ribs, halved crosswise
  • 1 pound (2½ cups) sauerkraut, drained
  • 1 teaspoon juniper berries
  • 1 teaspoon whole black peppercorns
  • 10 whole cloves
  • 4 garlic cloves, thinly sliced
  • 3 bay leaves
  • 1½ cups chicken stock
  • 1½ cups dry white wine (preferably an Alsatian Riesling)
  • 1 pound baby red-skin potatoes
  • Assorted mustards, for serving
  • Crusty bread, for serving
Directions
  1. In an 8-quart Dutch oven, heat the duck fat over medium-high heat. Working in batches, cook the kielbasa, bacon, bratwurst and ribs, turning as needed, until golden brown, 4 to 6 minutes for the kielbasa and bacon, and 6 to 8 minutes for the bratwurst and ribs. Transfer each to a plate.
  2. To the pot, add the sauerkraut, juniper berries, peppercorns, cloves, garlic and bay leaves. Cook until warmed through and fragrant, 3 minutes. Add the reserved meats, the stock and white wine, and bring to a simmer. Cook, covered, until the meat is tender, 1 hour. Add the potatoes and continue to cook until tender, 25 to 30 minutes more.
  3. Transfer the meats to a cutting board and slice. Arrange on a platter with the braised sauerkraut and potatoes on the side, then serve with assorted mustards and crusty bread.