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About the Recipe: This dish is one of the most traditional dishes of Alsatian and German cuisines. The sauerkraut is cooked in wine creating a pickled cabbage that flavors and blends with the pork meats that are added. Choucroute Garnie is dressed sauerkraut in Alsace and served with an assortment of sausages or other cold cuts.
Recipe Inspired by: LaVarenne’s Basic French Cookery by Anne Willan, 1980.
To Serve: With slotted spoon, place sauerkraut and meats on platter. Surround with parsley potatoes. Serve with mustards or horseradish.
pdf for Copy of Recipe – Alsatian Choucroute Sauerkraut ‘n Sausages
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