Paté you say?

Choucroute Garnie

I'm starting to look for some good winter meals so of course I went to my, go to cook book, The Silver Palate Cookbook for some wonderful recipes. Bingo! I wasn't disappointed. 



An Alsacian braise of pork, sausage, apple and sauerkraut, Oh Yeah baby!

Let's get cookin' 


You will need some



smoked pork chops, sausage, bacon, apple, carrots, onion, caraway seeds, juniper berries, parsley, peppercorns, bay leaves, dry white wine, and chicken stock. 

I'm telling you up front, this is not a, just got home from work on a weeknight, recipe. 

Chop slice and dice what needs to be chopped sliced and diced. 


Start by soaking the kraut in a large bowl of cold water for 30 minutes.


Open the bag of kraut into a wire mesh strainer. Place the strainer into a bowl of water large enough to allow the kraut to be submerged in the water. 

After soaking the kraut for 30 minutes, squeeze out all the water; be through, squeeze, squeeze and squeeze, when you think it is squeezed enough, squeeze again. 




While the kraut is soaking, start the vegetables. Fry up the bacon for a few minutes to render out some fat then add the vegetables. 

Cook until they are half cooked and lightly browned. 

While the veggies are cooking make a spice bag by tying up the peppercorns, juniper berries and parsley in a small cheesecloth square. 




Take your well squeezed kraut and spread in the bottom of a flame-proof casserole. Stir in the bacon, bacon fat and vegetables, 




the grated apple, (I decided to grate the apple right into the pot) and the caraway seed.

Bury the spice bag in the kraut. 




Pour in the wine and enough chicken broth to cover the kraut. 




Butter a piece of wax paper (I used parchment paper) and press it buttered side down onto the kraut. 

Set over a medium flame and bring to a simmer, then cover and set into the oven. 


While the kraut is in the oven, 


brown the sausages discarding the rendered fat. 




Half an hour before serving, remove wax paper, make sure most all the liquid is absorbed by the kraut. Add the smoked pork chops and sausages. 

Cover and finish cooking. 

It smells so good you will have a hard time containing yourself until serving time. 

I halved the recipe and cooking time. 

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Choucroute Garnie


2 pounds sauerkraut; *see note

1/2 pound bacon; coarsely diced

1 large yellow onion; peeled and chopped

3  carrots; peeled and sliced

1  tart cooking apple, unpeeled; cored and grated 

such as newton, granny smith,; winesap

1 tablespoon caraway seeds; optional

10  juniper berries

4 sprigs parsley

6  white peppercorns

2  bay leaves

1 cup dry white wine

4 cups chicken stock, plus more if needed

1 1/2 pounds sausage; **see note

6  smoked pork chops 

Soak the kraut in a large bowl of water for 30 minutes.

Meanwhile, fry the bacon in a large skillet. When it renders it's fat, after about 5 minutes, add the onion and carrots. Raise the heat and cook, stirring occasionally, until vegetables are about half-cooked and lightly browned. Remove from heat and reserve.

Drain the kraut and squeeze out all the water (be thorough!) Spread kraut in a non-aluminum roaster or flame-proof casserole with a tight fitting lid. Stir in the bacon, bacon fat, sautéed vegetables, grated apple, and caraway seeds if you use them.

Tie the juniper berries, parsley, peppercorns and bay leaves in a small cheesecloth bag and bury it in the kraut. Pour in the wine and add enough chicken stock to cover the kraut.

Preheat oven to 325*F

Butter a piece of wax paper (do not use foil) and press it, buttered side down, onto the kraut. Set the roaster over medium heat and bring to a simmer, then cover and set in the oven.

Cook the kraut for 5 hours, adding additional stock if the dish seems to be drying out. Refrain from adding stock near the end of cooking time, since all liquid must be absorbed by the kraut before serving.If you are using bulk sausage, form it into 6 small patties and brown lightly in a skillet.

If you are using link sausages, prick the skins well with a fork and sauté until lightly browned. Discard the rendered fat in any case.

About 30 minutes before you estimate the kraut will be done, uncover, lift the wax paper, and distribute the sausages and smoked pork chops over the kraut. Cover and finish cooking.

Remove the spice bag and sprinkle with parsley before serving.

*Use the kraut that comes in plastic bags or refrigerated jars; use canned only as a last resort.
**Sausage such as saucisson, spicy bulk breakfast, bratwurst, knackwurst, etc.

Notes:  The Silver Palate Cookbook
Yield: 6 servings
Preparation Time:  06:00
** Exported from Now You're Cooking! v5.87 **