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Alsatian sauerkraut

Traditional Alsatian sauerkraut recipe
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Cuisine: Alsacienne
Servings: 6

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

As an option, you can add a knuckle of ham or liver dumplings to the meat selection.