Sauerkraut with meat (Choucroute garnie) from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 241) by Jean Anderson and Elaine Hanna

  • bacon
  • sauerkraut
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 3 hours. Can substitute butter for lard; salt pork for bacon; pork hocks for pork loin roast; wine of your choice for dry white wine; kielbasa sausages or cotechino sausages for knackwurst sausages; and frankfurters sausages, kielbasa sausages, or cotechino sausages for bratwurst 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

    Requires cooking for 3 hours. Can substitute butter for lard; salt pork for bacon; pork hocks for pork loin roast; wine of your choice for dry white wine; kielbasa sausages or cotechino sausages for knackwurst sausages; and frankfurters sausages, kielbasa sausages, or cotechino sausages for bratwurst sausages.

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