Choucroute Garnie
PREP TIME: 3 Hours


COMMENT: Sauerkraut is one of the most underrated dishes in the South. Most southerners are reminded of the sour, bitter kraut they were served during their elementary school days, rather than the richly garnished sauerkraut of Alsace Lorraine, France. This recipe is from Olga Hirsch, who brought it with her from that region when she moved to Donaldsonville in the 1940s. It is a classic and well worth the effort!


  • 2 (32 ounce) jars Vlassic sauerkraut
  • 1/2 pound bacon, cubed
  • 3 links heavy smoked sausage, sliced
  • 1 ham steak, bone-in and cubed
  • 3 pieces smoked pork hocks
  • 6 links Polish sausage
  • 2 cups onion, diced
  • ¼ cup garlic, minced
  • 1½ tbsps flour
  • 1 quart chicken stock
  • 1 (12-ounce) bottle beer
  • 1 cup dry white wine
  • 6 juniper berries
  • 2 small bay leaves
  • 8 small potatoes, halved
  • salt and pepper to taste

The secret to great sauerkraut is complete rinsing the product prior to cooking, 2-3 times minimum, under cold, running water. It is imperative that this step be completed to remove the sour brine from the cabbage. Drain well. In a heavy-bottom cast iron pot, sauté bacon over medium-high heat until fat is rendered. Do not brown. Add smoked sausage and cook 2-3 minutes longer. Add onion and garlic and sauté 3-5 minutes. Add flour, blending well into the seasoning mixture. Add chicken stock, beer, wine and juniper berries. Bring to a rolling boil and season stock to taste using salt and pepper. Add sauerkraut, blending well into the mixture. Bring to a rolling boil, reduce to simmer and top with cubed ham steak, smoked pork hocks and Polish sausage. Add bay leaves, cover and simmer 1½ hours stirring occasionally. Add potatoes and continue to cook 15-20 minutes or until tender. Serve sauerkraut with equal portions of meat.

  print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295