Bacon and Pork Choucroute Recipe

A perfect cabbage meal for those french cuisine lovers
Yield: 4    Preparation Time:     Cooking Time:
A classic French dish that comprises of white cabbage, sausages and pork chops.


4 thick rashers rind less streaky bacon
3 x 283g jars sauerkraut, drained
1 onion, thinly sliced
1 tablespoon oil
4 pork chops, trimmed
283g can potatoes, drained
177g packet frankfurters
150ml dry white wine
250g carrots, halved lengthways then crossways
6 black peppercorns
6 juniper berries, lightly crushed

Recipe Instructions

Cook the bacon and chops.
Heat the oil in a casserole dish and add the bacon and pork chops. Cook until lightly browned. Remove the chops from the dish and set aside.

Cover the bacon with half the sauerkraut in the dish, lay the pork chops on top of the sauerkraut and cover this with the carrots and onions. Spread the sauerkraut over the top and sprinkle with the juniper berries and peppercorns. Season with salt and pour in the wine.

Bake in the oven.
Bring this all to the boil and cover. Cook in a preheated oven for 45 minutes at 150C.
Add the potatoes, score the frankfurters and place them on top. Return to the oven and cook for a further 30 minutes.


Main Meal

2 Responses to “Bacon and Pork Choucroute”

  1. rachat de credit says:

    tres interessant, merci

  2. kate says:

    As someone looking to cook with ingredients i have grown myself and looking for seasonal recipies I’m a bit dismayed to see that cans of veg are used rather than substituting the ideal with available produce.