(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1 >  Choucroute Garni


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees




Serves 10


• 4 pounds refrigerated sauerkraut, rinsed well and drained
• 1/2 pound bacon, diced
• 2 large onions, peeled and coarsely chopped
• 3 carrots, pared and sliced
• 1/2 cup chopped parsley
• 2 bay leaves
• 10 black peppercorns
• 10 juniper berries
• 4 whole cloves
• 3 cups fruity white wine; Riesling or Mosel
• 4 cups chicken broth
• 1 pound boneless pork loin, cubed
• 1/2 pound ham, cubed
• 1 pound smoked sausage, sliced
• 1 pound bratwurst, sliced
• 2 tart green apples, cored and coarsely chopped 

Cooking Directions

In a large Dutch oven, or other kettle with lid, slowly cook bacon with carrots and onion over medium heat, stirring occasionally, about 8-10 minutes.

Place parsley, bay leaves, peppercorns, juniper berries and cloves in cheesecloth bag or large tea strainer. Add to pot along with sauerkraut, wine and broth. Bring to a boil; cover and simmer for 1 hour.

Add pork loin, ham, sausage, and bratwurst; simmer another hour.

Add apples and simmer for 20 minutes more.

Serve immediately or refrigerate overnight and reheat to serve.

Serving Suggestions
Literally “garnished cabbage,” this classic Alsatian dish features mellow sauerkraut garnished indeed---with a wealth of smoked meats. Serve an Alsatian white wine with this dish, and lightly buttered rye bread or pumpernickle.

Recipe and photo courtesy of National Pork Board.  For more information about The Other White Meat, visit


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages