Step 1 of 6
Choucroute garnie
Taste the sauerkraut. If it is very sharp, rinse it once in cold water. Either way, squeeze it hard a handful at a time and pull the strands apart.
Tip: Rinse only if you must. Every rinse takes flavour with the sourness.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Choucroute garnie take?
2 hr 30 min all in — 30 min prep, 2 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Dutch oven, Saucepan, Chef's knife, Oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Riesling → Any dry white wine, or a pale lager. Beer choucroute is also made in Alsace. It is slightly sweeter and maltier.
What should I watch for?
Do not boil the small sausages. They split and lose their snap.
Any tips from this recipe?
Raw sauerkraut from a butcher or deli barrel is better than the jarred, pasteurised kind, which is softer and flatter. Leftover choucroute reheats well and is arguably better the next day. Reheat the meat in the cabbage with a splash of wine.
Can I prepare this ahead?
Leftover choucroute reheats well and is arguably better the next day. Reheat the meat in the cabbage with a splash of wine.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.