You can't talk about Alsatian gastronomy without mentioning THE traditional dish par excellence, Alsatian sauerkraut It's a complete dish, ideal for a meal around a large table. Here's my recipe for making delicious homemade Alsatian sauerkraut at home.
IGP Alsace Sauerkraut
In 2018, Alsace sauerkraut was awarded the IGP (Protected Geographical Indication). This European label, reserved for local producers, protects and promotes sauerkraut produced, processed and prepared in Alsace. A source of pride for the region!
What’s the main ingredient in sauerkraut?
The main ingredient in sauerkraut is fermented cabbage, known as sauerkraut. Meat and potatoes are added to make the emblematic choucroute garnie.
How can I keep sauerkraut acid-free?
While sauerkraut is easy to make, it does require careful preparation. Fermented cabbage needs to be rinsed several times with clean water to lose its acidity. Don’t skip this important step, or you’ll end up with sour sauerkraut on your plate.
How to cook sauerkraut?
Sauerkraut is cooked slowly in a casserole dish, but not in a pressure cooker! Tip: prepare your sauerkraut the day before. You can reheat it before serving, for an even better taste. Ask any Alsatian, and they’ll all agree that sauerkraut reveals all its flavors the day after it’s cooked, and is even tastier!
Which meat for sauerkraut?
And when it comes to meat, you’ll be spoilt for choice: knacks, smoked and salted bacon, MontbĂ©liard sausages and smoked paddles are all obligatory. You can also add a knuckle of ham or liver dumplings.
Sauerkraut can also be made with 3 fish (salmon, trout and perch, for example), which is also a treat!
Which potatoes go with sauerkraut?
For potatoes, choose firm-fleshed ones that won’t fall apart during cooking: Annabelle or Charlotte varieties are ideal.
Which wine goes with sauerkraut?
A dry white wine (preferably the same Riesling you’ve chosen to use in the recipe)… or a lager will go perfectly with your Alsatian sauerkraut.
Our recipe
Alsatian sauerkraut
Ingredients
- 1,5 kg raw sauerkraut
- 400 g smoked bacon
- 400 g salted bacon
- 500 g smoked pork shoulder
- 3 Montbéliard sausages
- 6 knacks (Strasbourg sausages)
- 3 Lorraine sausages
- 1 bay leaf
- 8 juniper berries
- 4 cloves
- 1 onion
- 1 garlic clove
- 1 butter knob
- 4 coriander seeds
- 1/2 l of Riesling
- 1/4 l broth
- 6 potatoes
- Salt & Pepper
Instructions
- Wash the sauerkraut several times to remove the acidity, then spin dry.
- In a casserole dish, sauté the chopped onion in the butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds.
- Add the pieces of meat, the Montbéliard sausages, place the peeled potatoes on top of the sauerkraut and moisten with the wine and stock. Add salt and pepper, cover and cook over low heat for 1h30.
- Just before serving, immerse the knacks in boiling water for 5 min.
- Arrange the sauerkraut on a platter, placing the meat on top of the cabbage.
Notes
