Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Choucroute Garnie

You'll need

60 ml (¼ cup) goose fat 2 onions, thinly sliced 4 cloves garlic 1.8 kg canned or bottled sauerkraut, drained 3-4 bay leaves 2 tbsp juniper berries 1 tbsp whole black peppercorns ½ tbsp cloves 500 ml (2 cups) Alsatian riesling 400 gm piece smoked bacon 580 gm piece pork loin 1 kransky-style sausage 1 (about 650gm) smoked pork knuckle 2 weiss (white) sausages 4 continental frankfurters 500 gm desiree potatoes, peeled and boiled, each turned with a knife into a barrel shape To serve: Dijon mustard


  • 01
  • Heat goose fat in a large saucepan over medium heat, add onions and garlic and sauté for 5 minutes or until soft. Add sauerkraut, bay leaves, juniper berries, peppercorns and cloves, wine and enough cold water (about 500ml) to just cover mixture. Reduce heat to low, cover with lid and cook until almost boiling, then simmer for 45 minutes. Add smoked bacon, pork loin and kransky-style sausage and simmer for another 45 minutes.
  • 02
  • Meanwhile, place pork knuckle in a separate saucepan, cover with cold water, bring to the boil then simmer over low heat for 45 minutes. Drain, then when cool enough to handle, peel off outer layer of fat and coarsely shred meat, discarding fat and bones. Keep warm until ready to serve.
  • 03
  • Bring another saucepan of water to the boil, then simmer over low heat, add weiss sausages and frankfurters and cook for 10-12 minutes, making sure the water does not boil, otherwise the frankfurters will split.
  • 04
  • To serve, drain sausages and meats and thickly slice. Arrange sauerkraut on a platter with sausages, meats and boiled potatoes and serve with Dijon mustard to the side.

At Chez Jenny, a classic 30s Alsatian brasserie in Paris close to Place de la République, there's an endless progression of staff carrying choucroute (sauerkraut) platters heaving with smoked sausages and meats to appreciative regulars. Once you've tried a few variations, it's easy to become an afficionado of this addictive Alsace staple. Try and find a decent butcher, such as Schultz Butchers in Angaston in the Barossa (08 8564 2145) or Sydney's Bavarian Smallgoods in Ermington (02 9638 7809) for a suitable supply of interesting smoked sausages and pork products.

At A Glance

  • Serves 6 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Plenty of chilled, dry Alsatian riesling to soak up the fat.

Featured in

Jul 2007

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.