Sauerkraut and Sausages (Choucroute Garnie) — The Easy Oven Method That Always Works
This oven-braised choucroute garnie is my comfort-food winter classic: tender sauerkraut, smoky pork, and sausages warmed gently so they stay juicy—served with boiled potatoes, Dijon mustard, and crunchy brined pickles. This post is based on my YouTube video, but I’ve made a few important tweaks since I published it to make the results more consistent: better liquid control (no watery sauerkraut), smarter salt management, and a final uncovered phase to concentrate flavor.
If you’ve ever wondered how to make choucroute garnie in Canada or the USA with ingredients you can actually find—this is the version I recommend. It tastes traditional, but it’s practical: one pot, oven heat, and a clean method you can repeat.
What I changed since the video (so it works every time)
- Less wine + a little stock: wine alone can dilute the flavor and make the pot too acidic.
- Crack the lid at the end: you want braised sauerkraut, not sauerkraut soup.
- Salt later: between sauerkraut + smoked meat + sausages, salt can get out of control fast.
- Sausages go in near the end: they stay plump and don’t dry out.
Ingredients
Sauerkraut Base
- 5 1/2 lb raw sauerkraut (Polish-style, uncooked)
- 2 large onions, sliced
- 3–4 garlic cloves, smashed
- 8 oz smoked bacon lardons (or thick-cut smoked bacon, diced)
- 2–3 tbsp duck fat (or bacon fat)
Meat
- 1 1/2–2 lb smoked pork (smoked pork shoulder, smoked ham hock piece, or smoked pork roast)
- 6–8 smoked sausages, pre-cooked (Polish, kielbasa, garlic sausages, etc.)
- 12–16 oz Polish smoked sausage (kielbasa), optional, sliced into rounds
Spices + Aromatics
- 2 tbsp juniper berries (lightly crushed)
- 2 tsp cracked black pepper
- 3 bay leaves
Liquids
- 2 1/2 cups dry white wine
- 1 cup chicken stock (or pork stock)
(If your sauerkraut is very dry after rinsing, add up to 1 1/2 cups stock.)
To Serve
- Dijon mustard
- Brined pickles (Polish-style if you can find them)
- Beer (optional but traditional)
Potatoes (Boiled)
- 3–4 lb potatoes, peeled (or turned “English style” if you want)
- Salt for the water
- A pinch of turmeric (optional)
For a potato side that’s richer than boiled, try homemade mashed potatoes: https://www.micheldumas.com/en/homemade-mashed-potatoes-recipe/
Or if you want a bistro-style option, Parisian potatoes are perfect with sauerkraut: https://www.micheldumas.com/en/parisian-potatoes-recipe/
Step-by-Step: Oven Choucroute Garnie
1) Rinse and drain the sauerkraut (the “control the salt” step)
Taste your raw sauerkraut first. If it’s very salty or sharp, rinse it under cold water. Drain well. You don’t want it bone-dry, but you also don’t want it dripping wet—excess water is what causes that diluted, watery finish.
Tip: If you’re nervous about salt, rinse twice and drain well. You can always adjust later with mustard at the table.
2) Sweat onions, garlic, and lardons (no browning)
Heat a Dutch oven (or heavy oven-safe pot) over medium heat. Add duck fat, then onions. Sweat 5–7 minutes until translucent. Add garlic and lardons. Cook gently another 3–4 minutes—no browning. Browning pushes the flavor away from classic choucroute and can make the finished pot taste harsher with the acidity.
If you love slow, cozy French braises, you’ll also like my classic boeuf bourguignon: https://www.micheldumas.com/en/classic-boeuf-bourguignon/
3) Build the “smoked pork bed”
Place the smoked pork in the bottom of the pot. This is your flavor foundation. The sauerkraut will braise on top and pick up that smoky depth.
Add half the sauerkraut. Sprinkle in crushed juniper, cracked pepper, and bay leaves. Add the remaining sauerkraut.
4) Add wine + stock (the new, improved ratio)
Pour in the wine and stock. The liquid should come partway up the sauerkraut, not drown it. Remember: sauerkraut releases a lot of moisture as it heats.
5) Bake covered, then uncovered to concentrate
Cover and bake at 350°F for 75 minutes.
Then uncover (or crack the lid) and bake 20–30 minutes more. This last phase is the difference between “good” and “great.” It concentrates flavor and tightens the texture.
6) Add sausages near the end
Nestle sausages into the sauerkraut for the last 25–30 minutes only. If using kielbasa rounds, scatter them in at the same time. This gently warms the sausages without overcooking them.
Want another cozy one-pot with sausage comfort? My quick stovetop cassoulet scratches the same itch: https://www.micheldumas.com/en/stovetop-cassoulet-recipe-easy-french-duck-and-sausage-stew-no-oven-shorter-version/
7) Boil potatoes while the choucroute finishes
Boil potatoes in salted water until tender. Drain. A tiny pinch of turmeric is optional (purely for color).
If you’re building a full winter spread, gratin dauphinois also pairs beautifully: https://www.micheldumas.com/en/traditional-gratin-dauphinois-recipe/
8) Taste and adjust (the real chef move)
Before serving, taste the sauerkraut. If it needs brightness, a touch of Dijon at the table does the job. If it needs richness, a small spoon of duck fat melted in can round it out. If it feels too acidic, serve with more potatoes and mustard.
Substitutions
- Duck fat → bacon fat or unsalted butter (duck fat is ideal, but not required).
- Smoked pork → smoked ham hock, smoked pork shoulder, or even thick smoked ham.
- Juniper berries → caraway seeds (use 1 tsp), or skip if you can’t find them.
- Dry white wine → half wine + half stock (best), or all stock in a pinch.
- Polish brined pickles → any good dill pickles with crunch.
FAQ
Can I make choucroute garnie ahead of time?
Yes—this dish is even better the next day. Cool it, refrigerate, and reheat gently in the oven at 325°F covered, then uncover for 10–15 minutes.
Do I have to rinse sauerkraut?
Not always. Taste first. If it’s aggressively salty or sharp, rinse. If it tastes balanced, a quick rinse is enough.
Why add sausages at the end?
Because they’re already cooked. Adding them early risks split casings and dry texture.
Can I freeze it?
You can freeze the sauerkraut and smoked pork base, but sausages can lose texture after freezing. If freezing, add fresh sausages after reheating.
What if my choucroute is too sour?
Use more potatoes, serve with Dijon, and next time use more stock and slightly less wine. The uncovered finishing phase also helps balance the acidity.
What to Serve With Choucroute Garnie (Suggested Posts)
- Homemade mashed potatoes (best with sauerkraut): https://www.micheldumas.com/en/homemade-mashed-potatoes-recipe/
- Parisian potatoes (bistro-style side): https://www.micheldumas.com/en/parisian-potatoes-recipe/
- Tartiflette (another Alpine comfort classic): https://www.micheldumas.com/en/easy-traditional-tartiflette-recipe-with-reblochon-or-budget-cheese-french-alpine-comfort-food/
- Classic French onion soup: https://www.micheldumas.com/en/classic-french-onion-soup-recipe/
- Ultra-crispy beer battered fish and chips (same beer vibe): https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
- Homemade poutine for a Canada comfort-food night: https://www.micheldumas.com/en/homemade-poutine-recipe/
- Deluxe poutine if you want to go big: https://www.micheldumas.com/en/deluxe-poutine/
- Boulettes Liégeoises (Belgian comfort dinner): https://www.micheldumas.com/en/boulettes-liegeoises-belgian-meatballs/
- Coq au vin for another wine-based classic: https://www.micheldumas.com/en/coq-au-vin-french-red-wine-chicken/
- Beurre manié (if you want to thicken a light jus): https://www.micheldumas.com/en/beurre-manie-recipe/
Sauerkraut and Sausages (Choucroute Garnie) — The Easy Oven Method That Always Works
Ingredients
- 5 1/2 lb raw sauerkraut rinsed and well-drained
- 2 large onions sliced
- 3 –4 garlic cloves smashed
- 8 oz smoked lardons or diced smoked bacon
- 2 –3 tbsp duck fat
- 1 1/2 –2 lb smoked pork shoulder/ham hock piece/smoked roast
- 6 –8 smoked sausages pre-cooked
- 12 –16 oz kielbasa optional, sliced
- 2 tbsp juniper berries lightly crushed
- 2 tsp cracked black pepper
- 3 bay leaves
- 2 1/2 cups dry white wine
- 1 cup chicken stock up to 1 1/2 cups if needed
Instructions
- Heat Dutch oven over medium. Add duck fat, sweat onions 5–7 min (no browning). Add garlic + lardons, cook 3–4 min.
- Place smoked pork in the bottom of the pot. Add half the sauerkraut. Sprinkle juniper, pepper, bay. Add remaining sauerkraut.
- Pour in wine + stock (liquid should come partway up the sauerkraut, not cover it).
- Cover and bake at 350°F for 75 minutes.
- Uncover (or crack lid) and bake 20–30 minutes to concentrate.
- Nestle sausages (and kielbasa rounds) into sauerkraut for final 25–30 minutes.
- Serve hot with boiled potatoes, Dijon mustard, brined pickles, and beer (optional).
Video
Notes
Substitutions
- Duck fat → bacon fat or unsalted butter (duck fat is ideal, but not required).
- Smoked pork → smoked ham hock, smoked pork shoulder, or even thick smoked ham.
- Juniper berries → caraway seeds (use 1 tsp), or skip if you can’t find them.
- Dry white wine → half wine + half stock (best), or all stock in a pinch.
- Polish brined pickles → any good dill pickles with crunch.
FAQ
Can I make choucroute garnie ahead of time?Yes—this dish is even better the next day. Cool it, refrigerate, and reheat gently in the oven at 325°F covered, then uncover for 10–15 minutes. Do I have to rinse sauerkraut?
Not always. Taste first. If it’s aggressively salty or sharp, rinse. If it tastes balanced, a quick rinse is enough. Why add sausages at the end?
Because they’re already cooked. Adding them early risks split casings and dry texture. Can I freeze it?
You can freeze the sauerkraut and smoked pork base, but sausages can lose texture after freezing. If freezing, add fresh sausages after reheating. What if my choucroute is too sour?
Use more potatoes, serve with Dijon, and next time use more stock and slightly less wine. The uncovered finishing phase also helps balance the acidity.
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