Choucroute Garnie with smoked sausage

Lunch / Dinner

Choucroute Garnie with smoked sausage

This dish may remind you of German fare, but it has a long French tradition. Choucroute Garnie with smoked sausage is essentially sauerkraut with kielbasa and potatoes, plus a few extra elements for color and flavor.


4 servings

Total Time

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Cook bacon in a sauté pan until crisp; transfer to a paper towel-lined plate, reserve drippings in pan. Cook kielbasa in drippings over medium-high heat, until browned, 3 minutes; transfer to plate with bacon.

Add onions to pan; sauté until beginning to brown, 5 minutes. Add garlic; sauté until fragrant, 30 seconds.

Deglaze pan with Riesling; cook until nearly evaporated, 3–4 minutes. Stir in broth, juniper berries, caraway seeds, and bay leaf; bring to a boil.

Add sauerkraut, nestle potatoes and carrot pieces into sauerkraut; top with bacon and kielbasa. Cover pan, reduce heat to medium-low, and simmer Choucroute Garnie for 30 minutes; discard juniper berries and bay leaf.

Season Choucroute Garnie with salt and pepper; serve with mustard.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 532

% Daily Value*

Total Fat 25g 38%

Saturated Fat 10g 50%

Cholesterol 114mg 38%

Sodium 2604mg 108%

Carbs 47g 15%

Protein 30g

*Percent Daily Values are based on a 2,000 calorie diet.

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