Best 2 Quick Choucroute Garnie Recipes

Discover the hearty and flavorful Alsatian specialty, Choucroute Garnie, with our comprehensive guide. This classic dish features tangy sauerkraut braised with an assortment of succulent meats, such as pork, duck, and sausages, creating a symphony of rich flavors. Our collection of recipes caters to diverse preferences, including a traditional Alsatian version, a lighter variation with chicken and vegetables, and a vegetarian option brimming with savory mushrooms and hearty lentils. Each recipe provides step-by-step instructions, cooking tips, and variations to customize your Choucroute Garnie experience. Embark on a culinary journey through the heart of Alsace with our delectable Choucroute Garnie recipes, promising a feast that will delight your taste buds and warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK CHOUCROUTE GARNIE

Quick Choucroute Garnie image

Categories Pork Sauté Fall Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
1 pound fully cooked smoked sausage (such as kielbasa), cut into 3-inch lengths, then halved lengthwise
2 cups chopped onions
1 1/2 teaspoons caraway seeds
1 bay leaf
1 pound purchased sauerkraut, drained
2/3 cup dry white wine

Steps:

Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

QUICK CHOUCROUTE GARNIE

Quick Choucroute Garnie image

Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel.

Provided by Vicki Butts (lazyme)

Categories Pork

Time 35m

Number Of Ingredients 7

Ingredients

2 Tbsp vegetable oil
1 lb fully cooked smoked sausage (such as kielbasa) cut into 20inch lengths, then halved lengthwise
2 c chopped onions
1 1/2 tsp caraway seeds
1 bay leaf
1 lb purchased sauerkraut, drained
2/3 c dry white wine

Steps:

1. Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.
2. Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.
3. Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

Tips:

Use a good quality sauerkraut. Look for one that is naturally fermented and has a tangy, sour flavor.
Rinse the sauerkraut thoroughly before using. This will help to remove any excess salt or brine.
If you don't have any juniper berries, you can use bay leaves or caraway seeds instead.
Serve the choucroute garnie with a variety of sides, such as mashed potatoes, boiled potatoes, or spaetzle.
You can also add other meats to the choucroute garnie, such as kielbasa, sausage, or ham.
If you have leftovers, the choucroute garnie will keep well in the refrigerator for up to 3 days.

Conclusion:

Choucroute garnie is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give choucroute garnie a try. You won't be disappointed!