Quick Choucroute Garnie Recipe

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Quick Choucroute Garnie

Vicki Butts (lazyme)


Classic choucroute garnie combines sauerkraut, potatoes, and a variety of meats. Here, chunks of smoked sausage are cooked with sauerkraut and flavored with caraway. On the side, have boiled red-skinned potatoes tossed with parsley and a spinach salad. End with purchased apple strudel.

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15 Min
20 Min
Stove Top


2 Tbsp
vegetable oil
1 lb
fully cooked smoked sausage (such as kielbasa) cut into 20inch lengths, then halved lengthwise
2 c
chopped onions
1 1/2 tsp
caraway seeds
bay leaf
1 lb
purchased sauerkraut, drained
2/3 c
dry white wine


1Heat oil in heavy large skillet over medium-high heat. Add sausage, cut side down, and cook until browned on bottom, about 3 minutes.

2Turn over sausage; add onions, and sauté until onions are beginning to soften, stirring occasionally, about 5 minutes.

3Stir in remaining ingredients. Cover and simmer until flavors blend, stirring occasionally, about 10 minutes. Discard bay leaf. Season to taste with salt and pepper and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German