Choucroute Garnie Difficulty: Intermediate  |  Prep Time: 45 Minutes  |  Serves 8

  • 4 slices bacon, chopped
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 Tbsp. cooking oil
  • 6 pork loin country style ribs
  • 1 two-pound bag refrigerated sauerkraut
  • 4 medium potatoes, peeled and cut into 1-to 2-inch pieces
  • 12 ounces smoked sausage, cut in 1-inch pieces
  • ¾ cup dry white wine
  • ¾ cup chicken broth
  • 1 tsp. juniper berries
  • 2 bay leaves

Preheat oven to 375°F.

In an 8-quart Dutch oven cook bacon over medium heat until crisp. Add onion; cook 8 minutes, stirring often. Add garlic; cook 1 minute. Drain fat and set pot aside.

Meanwhile, in heavy 12-inch skillet heat the cooking oil over medium-high heat. Season ribs with salt and pepper. Brown ribs in hot oil 3 minutes per side. Remove from the pan and reserve.

Drain sauerkraut; rinse well. Squeeze out excess liquid; add to onion mixture in the Dutch oven. Stir in potatoes, sausage, wine, broth, juniper berries and bay leaves; bring to a boil. Remove from heat.

Place ribs on top of sauerkraut. Cover and bake 1 hour or until ribs are done and potatoes are tender. Discard bay leaves.

Arrange sauerkraut mixture on plates; top with ribs and sausage.

Recipe by Draeger’s Cooking School

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