Choucroute garnie recipe
Traditionally made with sauerkraut, we’ve used fresh savoy cabbage to brighten up the Alsatian classic of sausage, cabbage and potato one-pot - known as choucroute garnie
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Skillet
- Colander
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 8 chunky pork sausages - use gluten free if required
- 1 x 250g pack smoked bacon lardons
- 1 onion, sliced
- 2 garlic cloves, sliced
- 2 thyme sprigs
- 1 bay leaf
- 150ml dry white wine
- 650ml chicken or veg stock - use gluten free if required
- 5 whole cloves
- 5 juniper berries
- 450g new potatoes, halved or quartered
- 1 savoy cabbage, trimmed and cut into thin wedges
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