Choucroute au Champagne


  • Salt pork slices
  • Smoked pork loin, bratwurst, vaurenwurst, knockwurst, or frankfurters
  • Champagne (white wine may be substituted)
  • Freshly ground black pepper
  • Large piece salt pork
  • 4 to 5 pounds sauerkraut
  • Several cloves garlic, coarsely chopped
  • + 1 more ingredients
    • 2 to 3 onions, sliced

1. Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic. Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it. Add just enough champagne or white wine to cover the sauerkraut. Simmer on top of the stove or in a 300°F oven fo...

View full recipe at SpringPad


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