Sauerkraut with meat after Alsatian

Last Updated on October 8, 2024

One of the variations of the famous Alsatian dish called Choucroute (read: choucroute).

Ingredients:

Recipe for 4 servings: 800 g of sauerkraut 300 g 30 g lard 1 dl dry white wine 1 dl water 1/2 tsp kirsch (distillate of pure ripe cherries) 4 pcs smoked chops 4 pcs of chops 2 pcs of chops 1 pc onions 2 pc garlic cloves 3 pcs juniper berries 1 pcs of bean leaf ground pepper salt

Procedure:

1. Half of the sauerkraut (if it is too sour, rinse it in water beforehand and let it drain) put it on the melted lard, cover with spices, onions and arrange the remaining cabbage on top
2. Pour wine and water over the cabbage and simmer under the lid until tender, adding a little more wine and water as needed
3. Cook the smoked pork belly and smoked chops until tender, about half an hour before cooking add the sausage
4. Heat the sausages
5. Drain the soft cabbage, remove the spices and onions and mix them with the kirsch, the crushed garlic and add salt if necessary
6. Arrange the cabbage on a platter, garnish with sliced pork belly, sliced sausage, sausages and chops.

Recommendation:

– Side dish: Boiled potatoes.