Alsacian Sauerkraut
By Catherine B
This is a yummy dish from the Alsace region in France. But it's so good that it's eaten everywhere!
1 Picture
Ingredients
- 2 kg of raw sauerkraut
- 1 kg of potatoes
- 2 onions
- 1 carrot
- 2 apples
- 1 1/2 salted or raw ham
- 50 gr of goose fat
- 600 gr of smoked pork shoulder
- 500 gr of smoked pork belly
- 8 sausages
- 1 glass of white wine
- 1 teaspoon juniper berries
- 1 clove
- 2 cloves of garlic
- Thyme and Laurel
- 2 tbsp Goose Fat
- Freshly ground pepper
Details
servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 120mins
Cost Average budget
Preparation
Step 1
Rince the sauerkraut in cold water.
Step 2
Cut the apples, onions, and carrots into cubes.
Step 3
Grease the cast iron casserole dish in goose fat, then put half of the sauerkraut in the bottom.
Step 4
Add the onions, carrots, and potatoes to the center of the pot, then add spices such as the juniper, the thyme, the bay leaf and the garlic cloves.
Step 5
Add the ham, shoulder, and chest. Cover with another layer of sauerkraut.
Step 6
Sprinkle with white wine and add water to the halfway point. Cook covered on low for an hour and a half.
Step 7
Add potatoes and cook for 30 minutes more covered.
Step 8
Boil the sausages and add them on top of the sauerkraut. Cook for 5 minutes.
Step 9
Cut the meat and put it in with the Sauerkraut.
Adjust the seasoning and serve immediately!
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