Alsatian Pork and Sauerkraut Recipe - Allrecipes.com
Alsatian Pork and Sauerkraut Recipe
  • READY IN hrs

Alsatian Pork and Sauerkraut

Recipe by  

"This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  2. Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  3. To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.
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Footnotes

  • Cook's Notes
  • The apples and brown sugar take the strong tartness out of the sauerkraut. It is a very savory dish for a cold winter night!
  • You can find juniper berries in the spice section of the grocery store.
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Reviews More Reviews

Most Helpful Positive Review
Jun 08, 2010

I gave this 5 stars because it's the real thing, just like I had in France! I made some changes because of what I had on hand. I used a 32-jar of sauerkraut, a golden delicious apple, no juniper berries, no pork chops and no fresh parsley. Instead of making a spice bag, I just added freshly ground black papper, one shake of ground cloves, and a teaspoon of dried parsley flakes directly into the pot. I used hot dogs for the meat, added the cooked bacon, and used about 8 peeled and quartered red potatoes, let it simmer about an hour and a half, and it all came out delicious. Great recipe! Thanks 4Nancy! Next time I'll follow the recipe exactly.

 
Most Helpful Critical Review
Jun 28, 2010

I found that by the time my potatoes were finished cooking, the pork was very dry. I omitted the apple and juniper berries and used ground pepper and cloves instead of whole. I put the chopped onion in with the sauerkraut, sugar, and broth and I crumbled the bacon and put it in 10 minutes before I took it off the stove. I think that I would make this again but without pork. It was very good with just the sausage and sauerkraut and potatoes. Also, I looove the taste of sauerkraut so I think I will add more next time and omit the brown sugar to keep it tart.

 
Jun 10, 2011

excellent just like the French make it!!! If you follow the recipe.....it will come out perfect. You may need more Chicken broth if your pot is very full. To the lady that didn't have good results.....you didn't follow the recipe correctly. I hope you will try it again and follow to a tee!

 
Mar 04, 2013

Recipes for this classic Choucroute Garnie are as varied and as plentiful as there are cooks to prepare it. This simplified, streamlined version was easy to prepare and a hit with both me and Hubs tonight. But I made it even simpler! First, I had sausage on hand, and that was plenty for us – I didn’t bother with the smoked pork chops tho’ they are definitely a worthwhile addition. I simplified the wrapping of the seasoning and aromatics by simply stuffing them in a tea ball. Finally, after sautéing the onions I threw everything in the Crock Pot except for the sausage and let it go for several hours. I used less broth than called for, pouring just enough to barely cover the potatoes and sauerkraut along with a good glug of white wine (I used Chardonnay). I used every ingredient called for but skipped the apples as both of us were good without it. An hour before I planned to serve dinner I tossed in the sausage, some nice knockwurst from Milwaukee’s famous Usinger’s. This is a lovely, full-flavored and satisfying dish. It also works well using a variety of meats and sausages but traditionally it all must be pork!

 
Sep 06, 2012

Very tasty served with rye bread with butter on the side( great to soak up the juices). I replaced the juniper berries with 1.5 tsp of caraway seeds and used ground cloves , ground malabar black pepper and dried parsley as that is what I had.

 
Jan 26, 2013

I created an account just to review this. This recipe is one of the best I've used from this site. I didn't use the Juniper berries as I couldn't find them, so I substituted a fresh Rosemary sprig instead. Also, I didn't use a spice bag and just put the spices directly into the pot. Tender pork chops, sweat tart kraut, crispy salty bacon, and the potatoes, YUM!

 
Nov 22, 2012

Delicious! I didn't follow the recipe exactly, but used what I had on hand and everything was great, and a hit with the family. I'll make this again.

 
May 13, 2014

TURNED OUT BAD

 

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Nutrition

  • Calories
  • 756 kcal
  • 38%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 2024 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

4Nancy
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