Choucroute Garnie

I’ve been looking for an excuse to checkout the German Deli and this recipe was it. The recipe is impossible to mess up, but you do need high quality German ingredients. The good thing about this recipe is you don’t – and shouldn’t – follow it exactly. Just use what you can find. I didn’t have any pork loin or pork belly, which I would have liked, so I just substituted different kinds of bratwurst.

Choucroute Garnie


  • 2 tablespoons rendered duck fat, or pork fat
  • 1 onion, finely chopped
  • 2 lbs. sauerkraut
  • 10 juniper berries
  • 1 clove garlic, smashed
  • 3 cups dry white wine, preferably Riesling
  • 1 bay leaf
  • 1 teaspoon coriander
  • 4 boiled potatoes
  • salt and pepper to taste
  • 4 frankfurters
  • 4 boudin blanc
  • 4 slices of smoked pork loin
  • 4 slices of salted pork belly


  1. Heat duck fat in a large pot. Add the onion, and cook for about 5 minutes. Add the sauerkraut, juniper berries, garlic, wine, spices and salt and pepper. Cover and bring to a simmer.

  2. Add the pork belly and smoked pork loin, cover and cook for 1 1/2 hours. In a separate pot, bring water to a simmer. Then add the frankfurters, boudin blanc, and potatoes. Heat for 5 minutes.

  3. To serve: place sauerkraut in the centre of a large serving platter. Arrange meats and boiled potatoes around the sauerkraut. Serve a flavourful grainy mustard with all dishes except the fish choucroute.