Choucroute Garnie (Garnished Sauerkraut)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 or more servings
- 3pounds sauerkraut
- 2tablespoons lard or solid white shortening
- 1½cups finely chopped onions
- 1teaspoon finely minced garlic
- 6smoked pork hocks, about 2½ pounds
- ½cup dry white wine
- 1½cups fresh or canned chicken broth
- 4sprigs parsley
- 1bay leaf
- 3sprigs fresh thyme or ½ teaspoon dried
- 2whole cloves
- 6juniper berries, optional
- 1tablespoon butter
- 1pound finely ground pork
- 1teaspoon finely crushed caraway seeds
- ¼cup finely chopped parsley
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1½pounds smoked pork butt or porkette
- 1pound kielbasa (Polish sausages)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
1026 calories; 73 grams fat; 26 grams saturated fat; 1 gram trans fat; 31 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 9 grams dietary fiber; 7 grams sugars; 68 grams protein; 2411 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the sauerkraut in a colander and rinse well. Press with the hands to extract excess liquid.
- Step 2
Heat the lard in a large, heavy casserole or Dutch oven. Add one cup of the chopped onions and the garlic. Cook, stirring, until wilted chopped and add the pork hocks. Scatter sauerkraut over all. Add the wine and chicken broth.
- Step 3
Tie the parsley sprigs, bay leaf and thyme into a small bundle and add it. Add the cloves and juniper berries. Cover closely and bring to a boil.
- Step 4
Meanwhile, heat the butter in a saucepan and add the remaining half cup of chopped onion. Cook, stirring, until wilted.
- Step 5
Put the pork in a mixing bowl and add the cooked onions, caraway seeds and chopped parsley. Add salt and pepper to taste.
- Step 6
Blend the pork mixture well. Shape it into 12 balls of approximately the same size. Arrange them on top of the sauerkraut. Add the smoked pork butt and continue cooking.
- Step 7
When the sauerkraut and meats have cooked for 30 minutes after the first boil, add the kielbasa. Cover and cook 15 minutes longer. Serve the sauerkraut with the sliced meats and potatoes.
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Cooking Notes
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Jon
Used a ham hock (approx 2 lb). Cooked first in water for 1 1/2 hr. Used german wieners for one meat (check it out!). Porkette seems to be something only New Yorkers can get or, perhaps, would eat? Cooked the main dish with the sauerkraut for 1/ 1/2 hours not 30 minutes with the cooked ham hock. See Bourdain for reference. Absolutely delicious. Note for Canadians. Ham hock is the rear pig leg, I think, much bigger than a pork hock, which is the front leg.
Joy
I made this ever Christmas day for my family.
But I always added the pork meatballs which is part of the original recipe by Mr. Franey
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