- 4 person(s)
- 15 minutes
The sauerkraut
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.
- Serve apart from the plain apples.
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- 6 person(s)
- 20 minutes