LA spécialité alsacienne par excellence, à base de chou à choucroute, de viandes et de pomme de terre.
8 person(s)
30 minutes
1h30
Our suggestion
Accompany the sauerkraut with a white wine from Alsace of course! A Riesling, a Sylvaner or a Pinot Blanc will pair perfectly with this emblematic dish.
Ingredients
2 kg sauerkraut
2 hams
1 salt rack or 1/2 smoked shoulder
300 g of smoked bacon,
300 g of salted bacon,
250g white sausage
8 Montbeliard
8 small Strasbourg sausages
8 dumplings of liver
2 sausages
1/2 liter Sylvaner or Riesling
150g lard
8 potatoes
1 bay leaf
3 cloves,
8 juniper berries
2 onions
3 cloves of garlic
Salt pepper
Steps
Rinse the sauerkraut in several waters and drain well.
In an ovenproof pot, put the lard and gently brown the chopped onions.
Moisten with Alsatian wine and water or broth and arrange the hams, the salted rack, the smoked and salted bacon.
Put sauerkraut on top.
Season with salt and pepper, add the garlic cloves, cloves, juniper berries and bay leaf.
Cook over low heat for 1h30.
Heat the Strasbourg sausages, the Montbéliard and the liver quenelles in the water. Grill the white sausage and the blood sausages.
Adjust the seasoning and dress the sauerkraut with the garnishes arranged around and on top.
Nous sommes présents sur plusieurs réseaux sociaux, et partageons régulièrement, photos, vidéos de bons plans, évènements… Suivez-nous pour ne rien manquer.