Menu Enter a recipe name, ingredient, keyword...

Alsacian Sauerkraut

By

This is a yummy dish from the Alsace region in France. But it's so good that it's eaten everywhere!

Google Ads
Rate this recipe 4.1/5 (21 Votes)
Alsacian Sauerkraut 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!

Leave a comment about this recipe