dinner · dairy-free · gluten-free
Choucroute garnie
Alsatian sauerkraut braised in Riesling with juniper, smoked pork, sausages and potatoes.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Render bacon and soften onion.
-
2
Add sauerkraut, wine, stock and spices.
-
3
Bury smoked pork and slab bacon; cover and braise at 160°C (325°F) for 1.5 hours.
-
4
Add potatoes and sausages for the last 40 minutes, until the sausages reach 71°C (160°F).
-
5
Pile on a platter and serve with mustard.
