This Alsatian classic takes meat and sauerkraut to the next level.
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How to make Choucroute Garnie
Serious Mealtimes / Vicky Wasik
I knew sauerkraut garnie before I really knew sauerkraut garnie. When I was little my father would sometimes roast pork chops in a Dutch oven with sauerkraut a dish I’m pretty sure he got from his own childhood with a German father and a Swedish-American mother. That combination of sauerkraut and pork is common in the Teutonic Eastern European and Scandinavian regions and has already found its way far beyond. Who among us has never put sauerkraut on a hot dog? We’re all familiar with this dish in one way or another.
But it wasn’t until I read Jeffrey Steingarten’s wonderful essay “True Choucroute” in his book The Man Who Ate Everything (on Amazon) that I learned of the existence of choucroute garnie itself the French version of that classic combination. It hails from Alsace the French region that borders the German Rhineland and has been the subject of more than one tug-of-war between the two countries over the centuries. At one time Alsace was even part of Germany a detail that’s no small matter for the dish. A single plate of choucroute garnie showcases the best of both French and German gastronomic sensibilities: a seductive blend of heft and heft with refinement and delicacy.
