Choucroute Garnie Sauerkraut and Ham Hock Recipe

Provided By
This easy, hearty one-pot meal from Northern France makes 2 generous servings (more small servings) and is easily doubled.
Share this!
Update Servings
  • 1 large onion, chopped
  • 2 tablespoons oil, butter or lard
  • 1 meaty smoked pork hock (ham hock)
  • 1 pound sauerkraut, preferably fresh (rinse well if canned)
  • 1 pound potatoes, whole if small, cut into egg-size chunks if large
  • 1 cup dry white wine (or broth)
  • 1 cup water
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon freshly ground black pepper
  • salt, if needed
Container: Dutch oven or heavy pan, with cover, large enough to hold all ingredients
  • In Dutch oven or other heavy pan large enough to hold all ingredients, heat oil or butter. Add onions and cook until soft, 5 - 10 minutes.
  • Add remaining ingredients,pressing meat and potatoes down into the liquid. Cover and simmer until potatoes are very tender and meat is easily pulled from bone, about 1 hour. Taste for seasoning, add salt if needed. Serve hot, preferably in wide shallow bowls with juices spooned over.
Similar Recipes
Sauerkraut and Dumplings
Rating of 5 out of 5.0 stars
baking powder
Grilled Ham and Cheese Sandwich
Rating of 4 out of 5.0 stars
Colby Jack Cheese
Virginia Deli Ham

Choucroute Garnie Sauerkraut and Ham Hock Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved,