How to Make Choucroute Garnie

Cut 1.25 pounds of Yukon Gold potatoes into 1.25 to 1.5 inch pieces and add to pot.

Drain 2 pounds of sauerkraut and add the brine (about 1.5 cups) to the pot with the potatoes.

Add 2 teaspoons of table salt and enough water to cover the potatoes by about one inch (4 to 5 cups).

Bring the pot to a boil over high heat.

Prepare the sausages: Cut kielbasa into quarters and score about 1/8 inch deep, 1/2 inch apart. Cut frankfurters in half and score. Leave bratwursts whole and score them.

Heat 1 tablespoon of vegetable oil in a non-stick skillet until hot and add about 2/3 of the sausages to sear for 2 to 3 minutes per side until browned.

Transfer the browned sausages to a sheet pan and sear the remaining sausages in the skillet.

Cut two 1/2 inch thick slices from 8 ounces of sweetheart ham and cut those in half to create half moons.

Sear the ham in the skillet until lightly browned, about 2 to 3 minutes.

Check the potatoes after 10 minutes of simmering; they should be tender when pierced with a knife. Leave them in the liquid to soak up flavor.

Cut 6 ounces of smoked slab bacon into lardons (3/4 inch each) and cook over medium low heat until nearly crisp, about 10 to 12 minutes.

Add the drained sauerkraut to the rendered bacon in the pot.

Pour in 1 cup of off-dry Riesling and stir in the potatoes.

Increase heat to medium and bring to a simmer, then cover and simmer for 5 minutes.

Nestle the sausages into the sauerkraut and cover, simmering for another 5 minutes to heat the sausages and finish cooking the potatoes.

Transfer the sauerkraut and potatoes to a platter, then arrange the sausages on the side.

Equipment Needed

Spice Level: