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choucroute garnie
sauerkraut with sausage and pork
The classic of Alsatian cuisine, the choucroute garnie alsacienne is sauerkraut cooked with sausage and pork and potatoes to make a complete meal. It was recently voted the second most popular regional dish in France, after Brittany’s galette complète.
A proper one takes four and a half hours and will include salted and smoked lard, collet, saucisse de Montbéliard, knacks, smoked pork shoulder (palette fumée), smoked knuckle (jambonneau), juniper berries, cloves, cumin and Riesling white wine—along with the sauerkraut and potatoes.
Text © Dana Facaros
Image by Arnaud 25