.jpg)
Choucroute garnie (French fordressed sauerkraut) is anAlsatian recipe ofsauerkraut withsausages and othersaltedmeats andcharcuterie, and oftenpotatoes.
Althoughsauerkraut is a traditionallyGerman andEastern European dish, whenAlsace became part of France following theWestphalia peace treaties in 1648, it brought this dish to the attention ofFrench chefs and it has since been widely adopted inFrance.
There is no fixed recipe for this dish[citation needed] – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions, favourite recipes, and stereotypical garnishes that are more commonly calledchoucroute garnie than others. Traditional recipes call for three types of sausage:Morteau sausage orMontbéliard sausage,Strasbourg sausage andFrankfurt sausage. Fatty, inexpensive orsalted cuts ofpork also often form a part ofchoucroute garnie, includingham hocks, pork knuckles and shoulders,back bacon and slices of salt pork. Other recipes call for pieces offish orgoose meat, but this is far less typical.
The cabbage itself is usually heated with a glass ofRiesling or other dry whitewines orstock, and goose orpork fat. In some recipes, it may also be cooked with choppedonion and slicedapples. Food writerJeffrey Steingarten attempted to catalogue the composition of an authentic recipe in 1989. He writes that every traditional recipe includesblack peppercorns,cloves,garlic,juniper berries,onions, andpotatoes; most includebay leaves and wine.[citation needed]
Likecassoulet,pot-au-feu, and other dishes in French regional cuisine, its origin is as a simple, inexpensive dish, but grand versions (such asChoucroute royale, made withChampagne instead of Riesling), and grand ingredients (such asfoie gras and wild game) are mentioned both in traditional sources (e.g.Ali-Bab[1]) and in recipes from contemporary chefs and restaurants.
Choucroute garnie is available throughout France in canned ormicrowavable ready-to-eat form.
Shredded cabbage can also be added along with the sauerkraut to produce a somewhat less acidic version.[citation needed]
