Disclaimer: This is not a dish for the faint of heart. If you have heart problems, eating a heaping bowl of Choucroute Garnie will probably make them worse. Also, if you’ve looked at one of Thomas Keller’s cookbooks and promptly shut it, due to his choose-your-own-adventure style of recipe writing, you may want to skip this post as well.
However, if you’re in good cardiovascular health and have a bit of patience, your toils will be rewarded by a sumptuous homemade porcine feast that’s as fulfilling as it is filling.
Choucroute Garnie is probably the most famous Alsatian dish outside Alsace, consisting of choucroute (sauerkraut) braised with various cuts of cured pork and juniper berries. The slow cooking mellows the intensity of the fermented cabbage while making the slabs of bacon and cured ribs meltingly tender. To finish it off, it’s topped with more meat, sausages and potatoes, making it a hearty warming meal that’s perfect for a cold rainy day.
Five weeks, may sound like a long time to spend on one dish, but this project was truly a labor of love, and each bite brought back fond memories of firemen barreling down 4th st towards our rooftop smoker, Claire’s sausage antics (which I’m not allowed to show you), and the stench that permeated my apartment for over a week. In the same way that growing your own vegetables or catching your own fish can be rewarding, there was a wonderful sense of ownership and accomplishment that came with making the choucroute, sausage and cured meat from scratch.
Best of all, this was a group effort between myself, Stephane The Nice Frenchman from Zen Can Cook, and Claire The Radiant Alsatian from Colloquial Cooking, so the time spent making it and the shorter time spent devouring it was all in good company. They also came bearing beer, bretzels and a gorgeous rhubarb tart which rounded (quite literally) off the meal.
Will I be making choucroute garnie again?… Heck yea!… I’ll just need to spend a few months as a vegan to shed the 10 pounds of pork fat I’ve consumed over the past few weeks. Maybe next time we’ll try raising the pig and growing our own cabbage too! Stephane? Claire?
Ingredients
Meats
-
1
tablespoon
salt
-
1
tablespoon
brown sugar
-
1/4
teaspoon
ground cloves
-
1
pound
slab bacon (unsliced)
-
1 1/2
pounds
pork chops
-
8
links
knackwurst sausage
for choucroute
-
2
medium
onions (sliced)
-
2
cloves
garlic (minced)
-
1
cup
dry Riesling (or other off-dry white wine)
-
1
tablespoon
honey
-
3
bay leaves
-
1
tablespoon
juniper berries
-
1/2
teaspoon
black peppercorns
-
1/4
teaspoon
caraway seeds
-
3
cloves
-
5
sprigs
fresh thyme
- 1 batch
- 2 cups
-
8
potatoes (peeled)
Steps
Preparation of meats
-
Five weeks before make the choucroute (sauerkraut)
-
Up to 1 week before make the Knackwurst and smoke.
-
Two days before cure the pork chops by mixing the salt, sugar and cloves and rubbing the mixture into the meat. Put in a ziploc bag and refrigerate until ready to use.
Make the Choucroute Garnie
-
Preheat the oven to 300 degrees F.
-
Rinse the cured rib tips. Cut the fatty ends off the slab bacon and chop into 1/4" thick batons. Cut the rest of the bacon in half lengthwise then slice into 1/2" thick rectangles. You should end up with 8 pieces about 4" x 1 1/2" x 1/2"
-
Add the small pieces of bacon fat into a large dutch oven over medium heat and render out some fat. Add the onions and garlic and saute until they are tender, brown and smell sweet. Add the wine, honey, bay leaves, juniper, pepper, caraway, cloves and thyme then bring to a boil.
-
Add half the sauerkraut and stir to combine. Nestle the ribs into the sauerkraut along with a few pieces of large bacon. Put down some more sauerkraut then lay down the rest of the bacon. Cover with the remaining sauerkraut then pour over the chicken stock.
-
Cover with a lid and transfer to the oven. Bake for about 1 1/2 hours then add the smoked pork chop on top of the choucroute garnie. Cover and return to the oven until the pork chops are warmed through and the rest of the meat is fork tender (about another 30 minutes)
-
Add the potatoes to a pot of generously salted water and boil until tender. When the potatoes are almost done, bring a small pot of water to a bare simmer and add the sausages. Allow them to simmer until they plump up, then remove them from the water. Add the sausages on top of the choucroute garnie and return to the oven uncovered for a few minutes to allow the skins on the sausages to crisp.
-
To serve, lay down a healthy heap of choucroute onto a serving platter and cover with the various cuts of meat. Then surround with the boiled potatoes and garnish with something green.
I can raise a pig on my rooftop! I’ll feed him acorns, massage his thighs, and sing French love songs in his soft hairy ears.
See you in three years for homemade pata negra.
Talk about pata negra.. i have 1/4 lb of jamon iberico de Bellota in my possession.. Will trade for some leftover choucroute! (err.. let me think about that some more.. hehe )
Don’t turn into a vegan Marc!.. You can do that to us!! What a fabulous dish this was.
That looks great! Pig four ways – how can you go wrong?
You guys are serious.
My boyfriend and I often joke about raising our own pigs, one to keep (we’ll call him Wilbur), and the other to eat (we’ll call him Pork).
Now I am impressed!
wooo!
So appropriate to use a sweet reisling for your ode to pork fat. This dish take a lot of preparation and perseverance. Props to you for seeing it all the way through.
What will you do for oktoberfest??
One of my favorite dishes…and yours look perfect!
this sounds fabulous 🙂 glad the work came out so beautifully
Fabulous dish and if it weren’t Spring, I’d go and get the ingredients and make it “toute Suite” or we’re talking about Alsace-Lorraine…SCHNELL!
I ADORE la choucroute! I cooked it once for a guy I dated 12 years ago, and he STILL talks about it to this day. 😉
Good job on making it look attractive, too- it’s not always easy with one-pot meals.
I can raise a pig on my rooftop! I’ll feed him acorns, massage his thighs, and sing French love songs in his soft hairy ears.
See you in three years for homemade pata negra.
Guess we’re the only ones who had no idea what choucroute was until today. Anyone who makes this for you gets an A++++! All of that prep involved is for an adventure loving cook.
Talk about pata negra.. i have 1/4 lb of jamon iberico de Bellota in my possession.. Will trade for some leftover choucroute! (err.. let me think about that some more.. hehe )
Don’t turn into a vegan Marc!.. You can do that to us!! What a fabulous dish this was.
That looks great! Pig four ways – how can you go wrong?
You guys are serious.
My boyfriend and I often joke about raising our own pigs, one to keep (we’ll call him Wilbur), and the other to eat (we’ll call him Pork).
Now I am impressed!
this dish seems really great!! In my region we use to cut cabbage into strips, sprinkle with vinegar, add in salt and leave it for a while… then you must rinse, drain and garnish with a sauce made of anchovies dissolved into olive oil and a clove of garlic… cabbage remain crunchy and very tasty! maybe one of this days I’ll post the recipe called “bagna caoda”, traditional of an italian region, Piedmont, where Turin is… sorry for the lenght of this comment; it’s nice to compare different ways of preparing the same recipe!! Bye 🙂
wooo!
So appropriate to use a sweet reisling for your ode to pork fat. This dish take a lot of preparation and perseverance. Props to you for seeing it all the way through.
What will you do for oktoberfest??
One of my favorite dishes…and yours look perfect!
this sounds fabulous 🙂 glad the work came out so beautifully
Fabulous dish and if it weren’t Spring, I’d go and get the ingredients and make it “toute Suite” or we’re talking about Alsace-Lorraine…SCHNELL!
I’d run an extra couple of miles just to be able to eat this. Especially if I could indulge in it with some good, spicy mustard.
I ADORE la choucroute! I cooked it once for a guy I dated 12 years ago, and he STILL talks about it to this day. 😉
Good job on making it look attractive, too- it’s not always easy with one-pot meals.
Guess we’re the only ones who had no idea what choucroute was until today. Anyone who makes this for you gets an A++++! All of that prep involved is for an adventure loving cook.
this dish seems really great!! In my region we use to cut cabbage into strips, sprinkle with vinegar, add in salt and leave it for a while… then you must rinse, drain and garnish with a sauce made of anchovies dissolved into olive oil and a clove of garlic… cabbage remain crunchy and very tasty! maybe one of this days I’ll post the recipe called “bagna caoda”, traditional of an italian region, Piedmont, where Turin is… sorry for the lenght of this comment; it’s nice to compare different ways of preparing the same recipe!! Bye 🙂
I’d run an extra couple of miles just to be able to eat this. Especially if I could indulge in it with some good, spicy mustard.
Nigella has a recipe for this that I’ve been wanting to try for a while…Good on you for making the components from scratch! I do enjoy a meal that comes with a health warning every now and then 🙂
Hi Marc, this is a beautiful Alsace dish you made. Alsace is just next to Basel of where I live. I can comment yours is so presentable, I am sure it taste even better than the restaurant.
Nigella has a recipe for this that I’ve been wanting to try for a while…Good on you for making the components from scratch! I do enjoy a meal that comes with a health warning every now and then 🙂
Hah! So glad then, that I (was) in good cardiovascular health when I met Claire– I ordered the choucroute! Absolutely delicious, and now and forever that dish will always remind me of Claire. Well done! 🙂
Gorgeous presentation! I adore Alsatian cuisine and this dish is one of my favorites! Excellent!
This is hardcore collaborative home-cooking at its best. Love it. Great dish, a definite favorite.
it probably goes without saying that we would totally get with this pork-gasm whatever the weather, and what’s wrong with a game or two of hide-the-sausage between friends? what? oh…
Hi Marc, this is a beautiful Alsace dish you made. Alsace is just next to Basel of where I live. I can comment yours is so presentable, I am sure it taste even better than the restaurant.
That looks great, Marc! I love all that pig in there–the more, the better, as far as I’m concerned:) And the potatoes are the icing on the cake, choucroute.
What a feast! Wonderful flavours there.
Hah! So glad then, that I (was) in good cardiovascular health when I met Claire– I ordered the choucroute! Absolutely delicious, and now and forever that dish will always remind me of Claire. Well done! 🙂
Gorgeous presentation! I adore Alsatian cuisine and this dish is one of my favorites! Excellent!
This is hardcore collaborative home-cooking at its best. Love it. Great dish, a definite favorite.
it probably goes without saying that we would totally get with this pork-gasm whatever the weather, and what’s wrong with a game or two of hide-the-sausage between friends? what? oh…
What an impressive and delicious project. Now if only someone could tell me where to find the best choucroute garnie in Paris….
That looks great, Marc! I love all that pig in there–the more, the better, as far as I’m concerned:) And the potatoes are the icing on the cake, choucroute.
What a feast! Wonderful flavours there.
What an impressive and delicious project. Now if only someone could tell me where to find the best choucroute garnie in Paris….
My hat’s off to you! You guys are SERIOUS. Looks great.
My hat’s off to you! You guys are SERIOUS. Looks great.
What a delicious specialty Mark.
I’ve been meaning to make this, my Alsatian friends recommended me to go to Dittmer’s (I have the feeling that you live in Silicon Valley before). Anyway, they said, just go there and tell him that you want to make Choucroute Garnie. He’ll give you the best ingredients. I haven done it so far.
Yours look so good!
What a delicious specialty Mark.
I’ve been meaning to make this, my Alsatian friends recommended me to go to Dittmer’s (I have the feeling that you live in Silicon Valley before). Anyway, they said, just go there and tell him that you want to make Choucroute Garnie. He’ll give you the best ingredients. I haven done it so far.
Yours look so good!
Oh that’s so cruel, I get these very seldom these days, only when I go back to France 🙁 ingredients are not the same in the uk…
Oh that’s so cruel, I get these very seldom these days, only when I go back to France 🙁 ingredients are not the same in the uk…