Alsatian-Style Sauerkraut, a recipe from Alsace on the Worldwide Gourmet

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Alsatian-Style Sauerkraut Recipe

Recipe

Total time: more than 2 hours

Preparation time: 10 minutes
Soaking 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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