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Choucroute garnie


Serves: 4
timePrep time: 15 mins
timeTotal time:
Choucroute garnie
Recipe photograph by Maja Smend

Choucroute garnie

Traditionally made with sauerkraut, we’ve used fresh savoy cabbage to brighten up the Alsatian classic of sausage, cabbage and potato one-pot. Serve with crusty bread to mop up the juices, and some punchy mustard

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
718Kcal
Fat
44gr
Saturates
15gr
Carbs
38gr
Sugars
15gr
Fibre
13gr
Protein
29gr
Salt
3.8gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 tbsp olive oil
  • 8 chunky pork sausages - use gluten free if required
  • 1 x 250g pack smoked bacon lardons
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 thyme sprigs
  • 1 bay leaf
  • 150ml dry white wine
  • 650ml chicken or veg stock - use gluten free if required
  • 5 whole cloves
  • 5 juniper berries
  • 450g new potatoes, halved or quartered
  • 1 savoy cabbage, trimmed and cut into thin wedges

Step by step

Get ahead
Want to go out for a long winter walk? Then pop this recipe into a slow cooker after searing and come home after 3-5 hours to a warming one-pot
  1. Heat the oil in a large casserole on a high heat. Fry the sausages for 8-10 minutes until well-browned all over, then remove to a plate.
  2. Add the bacon to the pan and fry for a few minutes until turning crisp and golden. Add the onion, reduce the heat to medium and fry for 10 minutes until soft but not browning.
  3. Add the garlic, thyme and bay. Fry for 1 minute, then add the wine and stir well, bubbling until the wine has nearly gone.
  4. Add the stock, spices and potatoes, put the lid on and simmer for 10 minutes. Return the sausages to the casserole, and nestle the cabbage wedges in on top. Don’t worry if they aren’t submerged, you want them to steam rather than boil. Cover again and simmer for 15-20 minutes until the potatoes and cabbage are tender. Season well with pepper (taste before adding salt as the bacon and sausages are salty). Remember to look out for the whole spices as you eat.

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