Sauerkraut with sausages, bacon, and pork shoulder (Choucroute garnie à l'Alsacienne) from Glorious French Food: A Fresh Approach to the Classics (page 527) by James Peterson

  • juniper berries
    Buy Now
  • new potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute pork butt for pork shoulder; bacon fat or goose fat for duck fat; and this book's Simple garlic sausages (Saucissons à l'ail), this book's Chicken mousse sausages (Boudins blancs), this book's Homemade pork sausage (Saucisses maison), commercial pork sausages, commercial white veal sausage, or commercial kielbasa sausages for garlic sausages.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork butt for pork shoulder; bacon fat or goose fat for duck fat; and this book's Simple garlic sausages (Saucissons à l'ail), this book's Chicken mousse sausages (Boudins blancs), this book's Homemade pork sausage (Saucisses maison), commercial pork sausages, commercial white veal sausage, or commercial kielbasa sausages for garlic sausages.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.