Recipe for Choucroute Garni
This traditional dish is a special favorite enjoyed throughout Germany all winter long.
The "old style" curing and smoking of these German meats means delicious "old world"
4 slices bacon*
1 onion, chopped
2 cans sauerkraut (1 lb., 11 oz.)
4 cups white wine
5 juniper berries
1 bay leaf
1 apple, peeled, cored, chopped
3 Kassler rippchen
3 pairs bratwurst
3 pairs frankfurters
3 pair knackwurst
1 kolbase ring
*GermanDeli.com highly recommends using the Schaller & Weber double-smoked bacon for this recipe.
Cut bacon in cubes and saute in a heavy saucepan.
When lightly crisp, add onions and saute until tender. Add sauerkraut,
wine, juniper berries, bay leaf, and apple. Combine all ingredients well, cover, bring to a boil and simmer slowly 1 ½ hours.
Add the Kassler rippchen, knackwurst, kolbase, bratwurst and frankfurters. Cover and continue simmering for another twenty
minutes. Serves 6.