Choucroute garnie facts for kids
.jpg)
Choucroute garnie (say "shoo-kroot gar-nee") is a famous dish from a part of France called Alsace. The name means "dressed sauerkraut" in French. It's made with sauerkraut (which is fermented cabbage), different kinds of sausages, and other meats like pork. It often comes with potatoes too.
Even though sauerkraut is a traditional dish in Germany and Eastern Europe, Choucroute garnie became popular in France. This happened after Alsace and Lorraine became part of France in 1648. French chefs then started to make this tasty dish.
Contents
What is Choucroute Ganie?
There isn't just one exact recipe for Choucroute garnie. Any hot sauerkraut dish with meat and potatoes can be called this. However, there are some traditional ways to make it.
What's in a Traditional Choucroute?
Traditional recipes often use three types of sausage. These are usually Morteau sausage or Montbéliard sausage, Strasbourg sausage, and Frankfurt sausage.
The dish also includes fatty or salted cuts of pork. Common pork pieces are ham hocks, pork knuckles, pork shoulders, back bacon, and slices of salt pork. Sometimes, people add fish or goose meat, but this is less common.
How is the Cabbage Cooked?
The cabbage itself is usually cooked with a glass of Riesling or another dry white wine. Sometimes, stock is used instead. Goose fat or pork fat is also added for flavor.
Some recipes also include chopped onion and sliced apples. Many traditional recipes use black peppercorns, cloves, garlic, juniper berries, onions, and potatoes. Most also include bay leaves and wine.
From Simple to Fancy
Like many other regional French dishes, Choucroute garnie started as a simple, inexpensive meal. But today, you can find very fancy versions. For example, "Choucroute royale" is made with Champagne instead of Riesling. Some chefs even add special ingredients like foie gras or wild game.
You can find Choucroute garnie ready to eat in cans or in microwavable packages all over France. Sometimes, shredded fresh cabbage is added with the sauerkraut. This makes the dish a little less sour.
