Choucroute Boujee Booze


A hearty, warming dish eaten a lot in the Alsace during the colder months. 
Homemade sauerkraut or store bought sauerkraut can be used. Super simple to make too makes it a winner on many levels. It uses plenty of pork and if you cannot get your hands on the types we use you can certainly improvise.
Serves 8 


  • 60ml duck fat
  • 450g Kielbasa
  • 450g whole piece of bacon (Smoked is best) cut into chunks
  • 450g baby back ribs sliced 
  • 450g sauerkraut
  • 4 onions thinly sliced
  • 4 carrots diagonally sliced
  • 1 tsp juniper berries
  • 1 tsp whole black peppercorn
  • 10 whole cloves
  • 8 garlic cloves thinly sliced
  • 3 bay leaves
  • 450ml chicken stock
  • 300ml white wine
  • 160g baby red potatoes
  • Mustard for dressing
  • Crusty Bread


  1. You can use a dutch oven, casserole dish or a heavy based pan.
  2. We’re using a dutch oven.
  3. Heat the duck fat over medium high heat.
  4. Take ¼ of each of your meat items and cook for about 8 minutes turning as needed.
  5. Transfer first ¼ to a plate and continue until all the meat is cooked.
  6. Add your onions to the dutch oven and fry for 5 minutes before adding carrots.
  7. Cook and stir for about 10 minutes.
  8. We got store bought sauerkraut.
  9. Add this to the dutch oven with your juniper berries, peppercorns, cloves, garlic and bay leaves.
  10. Cook for about 4 minutes.
  11. Add the meat you already cooked, stock and white wine.
  12. Bring to a simmer.
  13. Cover and cook for about 1 hour.
  14. Meat should be super tender.
  15. Add your spuds and continue to cook until they are tender, 20 - 30 minutes.
  16. Transfer your meat to a chopping board and slice it up.
  17. Put back into the dutch oven and serve up into bowls.
  18. Or transfer to a large platter dish to serve.
  19. Either way everyone should put a good amount of mustard over the top like you would a hot dog. Crusty bread never fails on the side.
  20. Enjoy.