Choucroute Garni (Hackse Platter)

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“Another cookbook favorite from BH&G published in 1981. This meal takes awhile to make but is worth the time and trouble. Lots of different flavors blended together to make your mouth dance.”
2hrs 30mins

Ingredients Nutrition

  • 1 medium onion, sliced
  • 1 teaspoon bacon drippings
  • 3 (1 1/2 lb) fresh pork hocks or 2 lbs pork ribs, cut into 3 rib portions
  • 1 (2 lb) smoked pork shoulder, rolled or 3 (1 1/2-2 lb) pork loin chops, cut 3/4 inch thick trimmed of fat
  • 3 (16 ounce) cans sauerkraut, rinsed and drained
  • 2 cooking apples, peeled, cored and cut into wedges
  • 2 teaspoons brown sugar
  • 4 whole cloves
  • 3 juniper berries, crushed (optional)
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 18 teaspoon pepper
  • 1 cup rhine wine or 1 cup white wine
  • 1 lb sausage links (use desired combination of fresh bockwurst, thuringer, precooked knackwurst and or or precooked fran)
  • boiled potato


  1. In a 5 quart dutch oven or sauce pan cook onion in bacon drippings about 5 minutes or until tender.
  2. Remove from heat.
  3. Add pork hocks or spare ribs.
  4. Cut pork shoulder roll crosswise into 3/4 inch thick slices.
  5. Add shoulder pieces or loin chops to dutch oven.
  6. In a large bowl stir together the sauerkraut and next 7 ingredients.
  7. Spoon over meats.
  8. Pour wine over all.
  9. Cover and bake in a 375 degree oven about 1 1/2 hours or until meats are tender.
  10. Meanwhile, prepare desired combination of sausages.
  11. For bratwurst, bockwurst and thuringer, place in an unheated skillet wit 2 to 3 Tbsp water.
  12. Cover and cook until water is evaporated and sausages are cooked.
  13. For knackwurst and frankfurters, add to boiling water in a saucepan.
  14. Cover and simmer for 5 to 10 minutes or until hot.
  15. Mound sauerkraut mixture into a deep wide serving platter or a large bowl.
  16. Arrange meats and sausages around and on top of the sauerkraut.
  17. Serve with boiled potatoes.

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