Alsatian baked sauerkraut with meat, aka Choucroute Garnie.
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5 from 1 vote

Choucroute Garnie

Choucroute garnie, aka 'dressed sauerkraut' is a classic dish of the French region of Alsace. It combines sauerkraut, a variety of sausages and smoked meats, onions, potatoes and spices. 
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Entree, Main Course
Cuisine: French
Servings: 4
Calories: 612kcal
Author: CraftBeering


  • 4 oz salt pork cut in cubes or 2 slices thick bacon
  • 1 large onion, peeled and sliced thin
  • 6 medium red potatoes, cut in chunks
  • 1 1/2 lb sauerkraut
  • 3 cloves garlic, minced
  • 2 links bockwurst or knockwurst
  • 2 links smoked bratwurst
  • 1/2 lb smoked pork shoulder, sliced or cubed
  • 12 oz amber ale or similar beer


  • 2 bay leaves
  • 1 tsp corriander
  • 1 tsp ground caraway seed
  • 1/2 tsp black pepper
  • 1/4 tsp ground clove
  • juniper berries, to taste
  • 1 tsp dried thyme


  • Turn oven on to 300 F.
  • In a deep heavy bottomed pan such as a Dutch oven over medium heat render the fat from the salted pork (or bacon). Remove the pork from the pan and reserve it to add it back along with the rest of the meats.
  • Add the red potatoes and brown for about 5 minutes. 
  • Add the onion, stir and cook until it softens a bit, about 2-3 minutes. 
  • Add a third of the sauerkraut right on top of the potatoes and onion. Add half the garlic, 1 bay leaf, half of each of the spices and half of all the meats (including the reserved salt pork or bacon).
  • Cover with another third of the sauerkraut. Add the remaining garlic, bay leaf, spices and meats.
  • Add the last third of sauerkraut on top and then pour the beer over the ingredients. Cover with the Dutch oven lid and move to the preheated oven.
  • Bake for an hour and a half. Remove from oven and serve.



You can choose to keep the sausage links whole and cut them in smaller pieces before serving.
Feel free to adjust spices to taste and exclude any you do not like.
Serve with rye bread or soft pretzels.
Serve with side of mustard.