Choucroute – Stewed Sauerkraut, Sausages, and Potatoes

In the winter of 2021, one of the most searched-for recipes on Google was choucroute—a wonderful winter stew from Alsace that combines sauerkraut with potatoes and sausages. The renewed excitement around it in Israel was probably thanks to the version Michal Ansky made, which got lots of people excited about this classic dish.

So yes, the traditional version of choucroute uses plenty of smoked and fatty meats, including bacon, but don’t worry—I found a combination that brings those slightly smoky flavors, adds gentle richness, and doesn’t require any non-kosher meat.

So what makes this dish so delicious? Mostly, it’s the contrast of textures and flavors and the way they come together. The tanginess of the sauerkraut with the richness of the kabanos and sausages, the soft potatoes that absorb all those wonderful flavors, and the gentle heat from the black pepper.

It’s important to choose high-quality sausages that won’t dry out within minutes. You can find good ones at specialty food shops, some supermarkets, and from small producers who make their own sausages.

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Choucroute – Sauerkraut, Sausage, and Potato Stew

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Serves: 6 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tablespoons olive oil
• 2 white onions, peeled
• 1 carrot, peeled
• 2 kabanos sausages
• 2 cans/jars sauerkraut
• ½ teaspoon freshly ground black pepper
• 5–6 veal sausages or any high-quality sausages you love
• 1 cup white wine
• 2 cups boiling water
• 2–3 potatoes, peeled

Instructions

- Thinly slice the onions and grate the carrot on the large holes of a box grater. Cut the kabanos into small cubes.
- In a large pot, sauté the onions, carrot, and kabanos until the onions soften. Season generously with black pepper. This takes about 10–15 minutes, so be patient.
- Meanwhile, transfer the sauerkraut to a colander and rinse with water to remove most of the sourness.
- Once the onions are soft, add the sauerkraut, white wine, and water, and bring to a boil.
- Cut the potatoes into quarters and add them to the pot. Make sure the liquid reaches about halfway up the potatoes.
- Cover and cook together for 40 minutes.
- Score the sausages with a sharp knife (don't cut all the way through—just make shallow cuts). You can make diagonal cuts or straight lines.
- Add the sausages, stir gently, cover again, and cook for another 30 minutes. If all the liquid has evaporated at this stage, add another cup of boiling water.
- If you want, you can transfer the pot to a preheated 400°F (200°C) oven for 10–15 minutes to give the top a little extra browning and a slightly drier, roasted finish.

A delicious combination of flavors. Photo: Tal Sivan-Ziporin

Notes

- Instead of sausages, add thick strips of chicken thighs. Sear them first in a pan before adding them to the stew.
- For a slightly milder flavor, add 2 leeks cut into strips while sautéing the onions.
- If you love very sour flavors, skip rinsing the sauerkraut. Either way, drain away the liquid from the sauerkraut before adding it.
- How important is the wine here? In my opinion, very important. Can you make this recipe without it? Yes—just add a little more water.
- Instead of kabanos, use any smoked sausage you enjoy. I once found ready-to-eat smoked chicken drumsticks and added them to the stew—they were incredible. If you find something similar, don't hesitate to add it.
- I also made a version at home with cubes of butternut squash instead of potatoes, and honestly, I think it was just as delicious as the classic version.