Traditional Choucroute
List of ingredients
Serves 4
1.5 kg raw sauerkraut
1 onion
10–15 juniper berries
1 clove
1 carrot
500 g smoked pork shoulder
300 g smoked bacon
1 Strasbourg sausage per person
1 liter dry white wine
500 g firm-fleshed potatoes
Sommelier’s tip
Chablis Premier Cru Montée de Tonnerre
A Chablis Premier Cru Montée de Tonnerre brings out its full subtlety when paired with the aromatic richness of traditional choucroute. Its mineral freshness and lively acidity balance the roundness of smoked meats—shoulder, bacon, and sausage—while enhancing the spicy notes of clove and juniper. Its saline elegance pairs beautifully with the tang of the sauerkraut and the tenderness of the potatoes. A highly precise pairing where the wine elevates the dish’s complexity without ever overpowering it.
Method
1. Rinse the sauerkraut thoroughly, then squeeze it by hand to remove excess liquid.
2. In a large Dutch oven, brown the onion (quartered) in a neutral oil, butter, or lard.
3. Add half the well-drained sauerkraut, followed by the smoked pork shoulder and bacon.
4. Cover with the remaining sauerkraut and add a mix of half water, half white wine. Add the juniper berries and the clove.
5. Simmer on low heat for 2 hours. Add the Strasbourg sausages just 10 minutes before the end of cooking.
6. Peel and quarter the potatoes, then boil them separately for 15 minutes.
7. Serve this traditional dish straight from the pot—it’s even more appetizing that way.
Chef’s Tip
You can vary the meats by adding roast pork, or include Montbéliard sausage. These can be cooked along with the sauerkraut.
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