Alsatian-Style Sauerkraut Recipe
Flavors of Alsace
Soaking time: 3 hours
Cooking time: 90 minutes
Total time: more than 2 hours
Preparation time: 10 minutesSoaking time: 3 hours
Cooking time: 90 minutes
Difficulty: Easy
Ingredients
Ingredients for 6 servings
- 1.5 kg (3.3 lb.) prepared sauerkraut
- 400 g (14 oz.) bacon, desalted in cold water
- 750 g (1 lb. 12 oz.) salt pork (chops preferably), previously desalted
- Pork shoulder, desalted in cold water
- 6 Strasbourg sausages
- 2 onions, thinly sliced
- 10 medium potatoes, peeled and halved lengthwise
- 100 g (6 tbsp.) lard, shortening or goose fat
- 2 cloves
- 1 clove of garlic
- 5 juniper berries
- 200 ml (3/4 cup) Sylvanier or other dry white wine, or beer
- Pepper (no salt, because of the salted meats)
Method
- Tie the garlic, juniper berries and cloves in a piece of cheesecloth;
- in a large ovenproof Dutch oven, melt the fat over medium heat; add the onion and cook for a few minutes without letting it brown;
- place half of the sauerkraut in the pot;
- add all the ingredients except the potatoes and sausages;
- cover with the remaining sauerkraut; add the white wine; add water if necessary so that the liquid reaches the top of the ingredients without covering them;
- place the pot on the heat and bring to a boil;
- place in a moderate oven for 70 to 80 minutes;
- 30 minutes before the end of the cooking time, place the potatoes on top so that they steam;
- 6 minutes before the end of the cooking time place the sausages in boiling water, but do not boil them; add to the sauerkraut just before serving.
If you'd like to add some raw ham, place it between the two layers of sauerkraut and put it in the oven 1 hour before adding the other ingredients.
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