Recipes Ingredients Meat & Poultry Pork Recipes Alsatian Choucroute Garni Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 8 Choucroute garni combines the smoky flavors of several sorts of sausage, pork butt, and thick-cut bacon with the pungent perfume of sauerkraut, bay leav es, juniper berries, and caraway seeds. Ingredients 1 teaspoon whole coriander seeds 1 teaspoon whole juniper berries 4 whole cloves ½ teaspoon whole black peppercorns ½ teaspoon whole caraway seeds 2 dried bay leaves 6 garlic cloves, crushed 3 tablespoons vegetable oil 2 medium onions, thinly sliced ½ teaspoon coarse salt 1 pound double-smoked bacon, cut into 1-inch-thick slices ½ pound fresh bacon or salt pork (in 1 piece) 1 ¼ pounds smoked pork butt, sliced crosswise into 1-inch-thick pieces 4 pounds fresh sauerkraut, rinsed and drained 1 bottle (750 mL) dry Riesling 8 medium red or Yukon gold potatoes, or a combination (about 1 ½ pounds total), peeled if desired 8 small carrots, peeled 3 coarse-textured smoked pork sausages, such as Hungarian kielbasa, bauerwurst, or smoked bratwurst (12 ounces total) 3 fine-textured pork-and-beef sausages, such as knockwurst or frankfurters (12 ounces total) 3 mild-spiced fine-textured white vealand-pork sausages, such as weisswurst or bockwurst (12 ounces total) Fresh parsley sprigs, for garnish Variety of mustards, for serving Directions Make a spice bundle: Place spices, bay leaves, and garlic on a square of cheesecloth; tie into bundle with kitchen twine. Heat oil in a very large Dutch oven over medium heat. Add onions and salt. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add bacon, pork butt, and spice bundle. Cover with sauerkraut. Add wine and enough water to come 1 inch below sauerkraut. Bring to a boil. Reduce heat to medium-low; cover, and simmer 45 minutes. Add potatoes and carrots. Cover; cook until almost tender, about 20 minutes. Using a skewer or the tip of a paring knife, poke a few holes into each sausage to prevent them from bursting. Place kielbasa in a dry skillet over medium heat. Cook, turning often, until browned, about 8 minutes. Put all sausages into the Dutch oven; cover, and cook until heated through, about 15 minutes. Using a slotted spoon, transfer sausages and vegetables to a plate. Drain sauerkraut, and arrange on a serving platter. Arrange sausages and vegetables on top. Garnish with parsley, and serve with mustards. Rate it Print