Choucroute Garnie

A fabled feast from Alsace, this slow-cooked sauerkraut is "garnished" with a generous selection of fresh and cured meats.
Recipe is at www.inthekitchenwithbruce.com/choucroute-garnie/
Many thanks to my production team:
Producer/Director Charmaine Parcero, [e-mail]
Director of Photography Damian Castro, www.artcontra.com
Editor Emilie Alpert, www.editsbyemilie.com
Production Assistant Franco Reyes, [e-mail]
And special thanks to Jade Brennan of Jade Made Foods in Glen Cove, NY ([e-mail]), for letting us use her kitchen.
Video features the song "Sweeter Vermouth" by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 creativecommons.org/licenses/b...

[@johndough8219]

Bruce, thanks for sharing this recipe. It's one of the few in English. I wish I learned a little French but never got the exposure.

[@kendalladaramola]

My French boyfriend used to make this for me :) great cook btw

[@nancyk7954]

I can't wait to try this. Beautiful presentation. Thank you so much!

[@RoyJNg]

Just made this dish several times thanks to my German friends who forced me to try out some stuff I never though I would like.

[@petrolekh]

Great recipe. I used a white wine and additionally added a smoked ham hock and simmered for about 2 hours.

[@BruceBeckintheKitchen]

+Johann Bach
Sounds delicious! Thanks for writing, Johann. And I hope you will try some of my other recipes at brucebeckinthekitchen.com.
Bruce

[@petrolekh]

I'll have a look, thanks.

[@MartaniPanganSehat]

You put your hand on the pot. Isn't it hot from the stove? Or is it a special pot that good for slow-cooked that takes time to hot?

[@stewartyt7119]

Hi Bruce, I made this a few months back and used your guide on your website for the wine substitute. Your site doesn’t appear to be up anymore. Would you mind posting in your description or in reply to this comment what ratio of water sugar and vinegar you would use?

[@wildearth3992]

Saarbrucken is not in Alsace !

[@datenjournalist96]

WeißwurstBockwurst

[@BruceBeckintheKitchen]

Thank you for your comment. Bockwurst was a favorite of my father's. I never learned where in Germany his father's family originated. But Dad ended up in North Carolina, and I ended up in New York City. So when I used to go to Schaller & Weber - the last of the famous Yorkville pork butchers - to order a holiday delivery for Dad, I placed an order for weisswurst. So the Schaller & Weberites must be Muencheners, while Dad's family must have been from somewhere farther north. But the wurst is lovely by any name. And I feel considerable nostalgia whenever I taste it. Thanks so much for the reminder!
Bruce