Choucroute Garnie

Choucroute garnie or, simplified and in English, sauerkraut with smoked sausages.

A typical choucroute garnie in Alsace, where the dish is a long-standing tradition, would have 3 kinds of sausage, ham hocks, maybe some bacon and / or and any other smoked pork that happens to be available.

Like most country dishes it’s flexible, based on what’s available and what the cook / family like.

It would, typically, be served with boiled potatoes.

Since we are only 2 this is the simplified version.

For some reason that is lost in the mists of time, we like sauerkraut with browned butter pasta…. So that’s what we had.

More info on sauerkraut after the recipe.

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Choucroute Garnie

Sauerkraut is full of probiotics and very good for our health / gut health.
This is a simple dinner that takes a little care to get it right. Leftover sauerkraut is great on sandwiches.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 10oz (300gr) smoked sausages, about 4
  • 16oz (500gr) sauerkraut
  • 1 small onion, chopped
  • 1 tbs olive oil
  • 2 tbs juniper berries (optional)
  • 1/4 cup (2oz, 60ml) white wine
  • 1 1/4 cup (4oz, 120gr) pasta (penne, macaroni)
  • 2 tbs butter
  • salt & pepper to taste (we like a little salt and a lot of pepper)


  • Cook pasta according to package directions.
  • When done, drain.
  • Heat olive oil in a large skillet.
  • Add onion and saute until tender.
  • Add sausages and brown lightly on all sides.
  • Add kraut, juniper berries (if using), white wine.
  • Cover and cook over low heat until sausages are cooked through, about 10 minutes
  • When pasta is done and sausages are ready:
  • Heat the butter over medium heat in a medium skillet.
  • When it’s sizzling, and the solids are golden brown, add salt and pepper.
  • Add the pasta and stir quickly. You want it to be hot but not to stick to the skillet.
  • Serve.


Add the pasta to the boiling water after you cover the kraut and sausages. You want it to be drained but still hot when you add it to the browned butter. The butter can go from nicely browned to burnt in seconds, so be mindful.


  • Serving Size: 1/2 recipe
  • Calories: 865
  • Sugar: 7.6 g
  • Sodium: 4486.7 mg
  • Fat: 46.4 g
  • Saturated Fat: 17.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 76.4 g
  • Fiber: 9.6 g
  • Protein: 32.2 g
  • Cholesterol: 135.5 mg

Keywords: sausages, sauerkraut, pasta, browned butter

Sausages & Sauerkraut

When we lived in the U.S. I bought sauerkraut that came in a green can (I remember the can but not the name). It was very salty. I drained it and rinsed it before using.

The sauerkraut I buy here is good, as is, and does not even need to be drained. I add the onion, juniper berries and a bit more wine just because.

The kraut you get may be somewhere in-between. You need to taste it before you can decide what to do with it. Some kraut is packed in brine. It may be too salty or too sour…. both can be fixed by draining, and, if needed, lightly rinsing.

I can also buy both raw and cooked kraut. Either is fine – but taste it.

If possible, the best way to buy it is at a deli counter as it should be ready to eat.

Sauerkraut is one of those fermented foods that has lots of probiotics – it’s good for us.

4 thoughts on “Choucroute Garnie”

  1. My sauerkraut is fickle. Some years, it’s salty, some, it’s not so much. It depends. I’m not sure why that is either. I tend to use about the same amount of salt when I make it but I do think sometimes it depends on how fresh or old the cabbage is. The fresher the cabbage, the more natural ‘brine’ I get. The older the cabbage, the drier it is and the more brine I have to add. All that to say, some years I have to rinse it, some I don’t. Then there’s the die hards who will tell you never ever heat your fermented foods, period because it kills all the probiotics. Or those who say you can heat them but keep them under a certain temp. I sauté mine in butter with onions, brown sugar and pepper and a splash of wine in the pan I’ve previously browned my sausage and potatoes in. It’s delicious! I eat it because it’s delicious! If there’s a health benefit, so be it, but I’m eating it because it’s delicious! 😉

    One thing I will say is, if you can’t get it at a deli, try not to buy it in a can but in a plastic bag which they most likely didn’t have when you still lived here. The properties of the sauerkraut tend to cause the can to leach into the kraut and it really does change the flavor. The plastic bags it’s packed in which are what do they call it, food safe, pfas or whatever free, don’t do that so the flavor is better 🙂

    • I’m also more concerned about the flavor – the nutrients are just an added benefit. I never saw plastic bags for anything when we lived there. Here, a lot of vegetables are in glass rather than metal, which I like. I sometimes buy the raw kraut, but I really haven’t noticed a difference once it’s cooked. – and I add the juniper and wine and onion and…. I always make a lot so the hubs can make his fake Reubens for lunch lol

  2. Like you, I cook for two. However, I cook for 4 or 6 and use leftovers for work lunches and freezer meals. No judgment, but I’m curous why you only make small meals.

    • 2 reasons, really – the first is that the hubs prefers to have a sandwich for lunch and I have fruit and yogurt, maybe a salad. There is often a little bit of whatever left and he has that with his sandwich – not enough for a serving,
      The 2nd is that this blog is geared towards ‘cooking for 2’ So that’s what I do. There are recipes for more – esp is the Soups & Stews section. A lot of the winter braises, slow cooker, etc. are for planned leftovers.
      And habit….. lol

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