See more
Photo: Karry Hosford Photo by: Photo: Karry Hosford

Choucroute Garni

Choucroute garni is French for "garnished sauerkraut." This dish is just that, with hearty pork tenderloin, bacon, and turkey sausage. Use a good dark beer (such as stout) for extra flavor.

Cooking Light OCTOBER 2002

  • Yield: 8 servings (serving size: 1 pork slice, 1 sausage piece, and about 1/2 cup sauerkraut mixture.)


  • 5 cups sliced Braeburn apple
  • 6 whole black peppercorns
  • 6 juniper berries, lightly crushed
  • 2 bacon slices, chopped
  • 1 (32-ounce) jar sauerkraut, rinsed and drained
  • 1 (14-ounce) package smoked turkey sausage, cut into 8 equal pieces
  • 1 (12-ounce) bottle dark beer
  • 1 pound pork tenderloin, trimmed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove from heat, and keep warm.

While sauerkraut mixture is cooking, cut pork crosswise into 8 equal slices. Place each slice between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Lightly coat both sides of pork slices with cooking spray, and sprinkle both sides of pork with salt and pepper.

Heat a large nonstick skillet over medium-high heat. Add half of pork slices; sauté 2 minutes on each side or until pork loses its pink color. Remove from heat, and keep warm. Repeat procedure with remaining pork slices. Serve pork with sauerkraut mixture.

Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 19.2g
  • Carbohydrate: 21g
  • Fiber: 4.4g
  • Cholesterol: 59mg
  • Iron: 2mg
  • Sodium: 950mg
  • Calcium: 55mg

Go to full version of

Choucroute Garni recipe