Choucroute Garnie

Serves 4-6
Time 2 hours 30 minutes


1kg pork belly, cut into thick strips
1kg sauerkraut, rinsed and drained
300g speck portion, chopped into large chunks
2 onions, diced
5 cloves garlic, chopped
1 stick celery, diced
8 juniper berries
½ tsp caraway seeds
4 cloves
2 bay leaves
½ bunch thyme, finely chopped
1 cup riesling (or other sweet white wine)
800ml chicken stock
1 (500g) Polish smoked sausage
2 chorizo sausages
2 beef sausages


To serve:
1kg potatoes, boiled
Chopped parsley
German mustard


Heat a large pot over high heat, season the pork belly with salt and pepper then add to the pan with a drizzle of olive oil. After a few minutes, turn the pork belly over and add the speck to the pan.

Once some fat has rendered from the pork, add the onion, garlic and celery to the pan and stir to coat. Continue to cook for about 10 minutes until the meat has browned slightly, then add the juniper berries, caraway seeds, cloves, bay leaves and thyme. Pour in the white wine, sauerkraut, stock and nestle the sausages on top. Reduce the heat to low, cover with a lid and let cook for 2 hours.

Serve the choucroute garnie with boiled or steamed potatoes, chopped parsley and some mustard on the side.