Quick Choucroute Garnie

Discover the comfort of Alsatian cuisine with this Quick Choucroute Garnie—a hearty, flavor-packed one-pot wonder perfect for busy weeknights or cozy gatherings. This simplified take on a traditional French classic features tangy sauerkraut infused with the rich aromas of juniper berries, bay leaf, and dry white wine, complemented by tender waxy potatoes and golden-browned smoked sausages. A touch of pancetta adds a smoky depth, while a quick simmer ensures all the flavors meld beautifully in just 40 minutes. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread or zesty mustard for the ultimate European-inspired feast. Ideal for seasonal entertaining or an easy-to-make comfort food dinner, this dish will transport your taste buds to the heart of France.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Sauerkraut
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 units Garlic cloves
• 1 medium Carrot
• 6 units Juniper berries
• 1 unit Bay leaf
• 250 milliliters Dry white wine
• 250 milliliters Chicken or vegetable stock
• 400 grams Small waxy potatoes
• 4 units Smoked sausages (e.g., kielbasa or bratwurst)
• 100 grams Pancetta or thick-cut bacon, diced
• 2 tablespoons Fresh parsley (optional, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Rinse the sauerkraut under cold water and squeeze out excess liquid. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.

Step 3

Peel and thinly slice the onion, mince the garlic, and peel and dice the carrot. Add them to the skillet and sauté for 4-5 minutes until softened.

Step 4

Stir in the juniper berries and bay leaf, cooking for an additional minute to release their aromas.

Step 5

Add the rinsed sauerkraut to the skillet and mix well with the vegetables and aromatics.

Step 6

Pour in the white wine and chicken (or vegetable) stock. Bring the mixture to a simmer.

Step 7

Nestle the waxy potatoes into the sauerkraut mixture. Cover the skillet with a lid and let it simmer on low heat for 20 minutes.

Step 8

Meanwhile, in a separate skillet, brown the smoked sausages and diced pancetta over medium heat until golden and slightly crisp. This should take about 8-10 minutes.

Step 9

After the potatoes have cooked for 20 minutes, add the browned sausages and pancetta to the sauerkraut mixture. Simmer for an additional 10 minutes to allow the flavors to meld.

Step 10

Season the dish with salt and black pepper to taste.

Step 11

Serve hot, garnished with fresh parsley if desired. Accompany with crusty bread or mustard for an authentic touch.

Nutrition Facts

Serving size	2100.6 grams (2100.6g)

Amount per serving	% Daily Value*
Calories	2404

Total Fat 154.60g	198%
Saturated Fat 52.70g	264%
Polyunsaturated Fat 4.90g
Cholesterol 251mg	84%
Sodium 10791mg	469%
Total Carbohydrate 132.10g	48%
Dietary Fiber 27.80g	99%
Total Sugars 28.00g
Protein 78.50g	157%

Vitamin D 20IU	100%
Calcium 367mg	28%
Iron 16mg	89%
Potassium 4230mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 14.1%

Carbs: 23.7%