Choucroute garnie with turkey sausage

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15 min
20 min
4 serving(s)


  • 1 package (300 g) Lafleur turkey sausages
  • 450 g store-bought sauerkraut
  • 75 g bacon, coarsely chopped
  • 1 large onion, chopped
  • 2 large carrots cut into chunks
  • 16 small, new potatoes
  • ¾ cup (187.5 ml) white wine or beer
  • 2 cloves garlic, minced
  • ½ tsp. (2.5 ml) dried thyme
  • 2 bay leaves
  • 1 tsp. (5 ml) juniper berries (optional)
  • Salt and freshly ground black pepper to taste
  • Flat parsley, chopped


  1. 1.

    Preheat oven to 375°F (190°C) 

  2. 2.

    Drain sauerkraut and set aside. 

  3. 3.

    Heat a large, oven-proof frying pan over medium-high heat, add bacon and onion and cook 4 minutes.

  4. 4.

    Add sausages and cook until browned.

  5. 5.

    Add garlic, sauerkraut, white wine, carrots, potatoes and spices. Salt and pepper to taste.  

  6. 6.

    Bring to a boil. Cover and place in oven for 20 minutes or until potatoes and carrots are done. 

  7. 7.

    Arrange on 4 plates and garnish with chopped parsley. 

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