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The main dish, Regional

Royal choucroute garnie with Alsatian sausages and potatoes

Royal choucroute garnie is a hearty Alsatian dish for 6 people, loaded with Strasbourg and Montbéliard sausages, smoked pork, bacon and ham hock. It takes about 45 minutes of active work and is made entirely the night before, at roughly €6 per person. The key to success is slow cooking the sauerkraut and gently reheating the sausages without boiling them.

A real choucroute garnie, loaded with every cured meat, for a hungry table that likes to share.

Royal choucroute garnie with Alsatian sausages and potatoes
For
6 people
Work
45 min
Total time
3 h 50
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€6.00
Calories per person
880 kcalcalculated by Kiloach, your weight coach

Royal choucroute garnie is the kind of dish that fills the table without any fuss. The fermented cabbage turns mellow after its long simmer in white wine and spices, soaking up the smokiness of the bacon and ham hocks, while the Strasbourg and Montbéliard sausages each bring their own bite. It's generous, a little rustic, and genuinely satisfying.

It's the dish to make for a winter family lunch or a dinner with friends when everyone's hungry and happy to linger at the table. It works just as well for a Sunday meal as for a holiday dinner, paired with a simple green salad to start and a fruit tart to finish, so the rest of the menu stays light.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 2 h 30
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 45 min
  4. When it's time to serve 1 step

The night before, soften the onions, add the sauerkraut and all the meats except the sausages, then let everything simmer for two and a half hours before refrigerating. Just before guests arrive, reheat the sauerkraut with the sausages tucked in and cook the potatoes. At serving time, pile everything onto a big platter with the mustard on the side.

The ingredients

6 people

Butcher

  • Raw sauerkraut 1.5 kg
  • Strasbourg sausages 6
  • Montbéliard sausages 3
  • Salted pork shoulder 600 g
  • Small smoked ham hocks 2
  • Smoked bacon 300 g

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 2

Pantry

  • Juniper berriesoften in the pantry 8
  • Clovesoften in the pantry 3
  • Dry Alsatian white wine 50 cl
  • Goose fatoften in the pantry 2 tbsp
  • Mustardoften in the pantry 4 tbsp
  • Peppercornsoften in the pantry 1 tsp

Allergens Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Drain the sauerkraut and soften the sliced onions in the goose fat, in a large pot.

    Loosen the sauerkraut with your fingers to air it out, it cooks more evenly that way.

  2. Add the sauerkraut, juniper berries, cloves, pepper, ham hocks, pork shoulder and bacon, pour in the white wine and a little water, cover and let it simmer over low heat. 2 h 30

    Set a round of parchment paper under the lid, the steam falls back down and the sauerkraut won't dry out.

  3. Let it cool and keep the pot in the fridge, the sauerkraut will taste even better the next day.

    It reheats without losing anything, just like a good soup.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the sauerkraut gently, tuck the sausages into it and let them heat through for twenty minutes, covered. 20 min

    Never let them boil, they'll split open and lose their juice.

  2. Steam or boil the peeled potatoes in salted water. 25 min

    A bay leaf in the water gives them a light flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Pile the sauerkraut into a dome on a big platter, surround it with the sliced meats and sausages, and serve with the potatoes and mustard.

    Spoon a little of the cooking broth over the sliced meat, it stays glossy on the table.

Our tips to get it right

  • Pick raw sauerkraut rather than the precooked kind, it holds more bite and soaks up the meat juices better during the long simmer.
  • If your pot is on the small side, layer the sauerkraut in two batches with the meats tucked in the middle, so everything cooks evenly.
  • Taste the cooking liquid before plating, you can loosen it with a splash more white wine if the sauerkraut has reduced too much.

The variations

  • Swap the salted pork shoulder for fresh pork shoulder if you want a less salty dish, adjusting the salt as you cook.
  • For a vegetarian version, skip all the cured meats and simmer the sauerkraut with mushrooms and paprika smoked potatoes instead.
  • For a quicker version, use precooked sauerkraut and cut the long simmer down to 45 minutes before adding the sausages.

What to serve it with

  • A sharply dressed green salad to start
  • A glass of Alsatian riesling
  • An apple tart to finish

Storage

Choucroute garnie keeps two to three days in the fridge in a sealed container. It freezes well, without the potatoes, for up to two months. Reheat it gently in a covered pot or oven so it doesn't dry out.

Questions about this recipe

Do you need to rinse the sauerkraut before cooking it?

Only if it tastes very sharp to you. Usually you just drain it and loosen it with your fingers, which keeps all its character once it's cooked.

Can you swap out one of the cured meats?

Yes, you can replace the Montbéliard sausages with knacks or a similar smoked sausage. Just keep at least two kinds of meat for texture, plus the ham hock or pork shoulder for richness.

How do you plate choucroute garnie so it looks good on the table?

Pack the sauerkraut into a neat dome at the center of the platter, then arrange the sliced meats and sausages around it, overlapping slightly. A drizzle of the cooking broth over the meat gives it some shine.

Does this recipe work for more than six guests?

You can double the quantities without any issue if your pot is big enough, keeping the same meat ratio per 1.2 kg of sauerkraut. Just plan on a slightly longer reheat before serving.

Can a royal choucroute garnie be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a royal choucroute garnie?

Allow 3 h 50 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a royal choucroute garnie?

About 880 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a royal choucroute garnie cost?

About €6.00 per person, that's €36.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Remember to ask your guests about their allergies before putting your menu together.

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