Print Recipe

Alsatian Pork with Sauerkraut
(Choucroute Garnie a la Alsacienne)

The Alsace-Lorraine region blends French and German cuisine.



  1. Cook and stir bacon and onion in Dutch oven or 12-inch skillet until bacon is crisp; drain.
  2. Stir in sauerkraut and brown sugar.
  3. Add potatoes and apples.
  4. Tie juniper berries, peppercorns, cloves, parsley and bay leaf in cheesecloth bag or place in tea ball; add to sauerkraut.
  5. Add pork chops and frankfurters.
  6. Pour chicken broth over meat. Heat to boiling; reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes.
  7. Remove spice bag.
  8. Remove sauerkraut, potatoes and apples to large platter with slotted spoon.
  9. Arrange meat around edge.

Yield: 4 servings


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.