Sauerkraut Recipe with Cuisine France: French Cooking Recipes

Sauerkraut
Choucroute

What is Sauerkraut?
The most traditional Alsatian dish. A combination of the typical fermented cabbage style sauerkraut and pork meat.

Region	Prep time / Cooking time
Alsace	30 minutes / 2 hours 30 minutes
Ingredients
2 1/2 lb fresh and raw sauerkraut 1/2 lb bacon 1 smoke pork shoulder 1 lb sausage (frankfurter, kielbasa) 1 pork knuckle 1 onion, peeled and sliced 2.5 oz goose fat (or pork fat) 6 peppercorns 1 bay leaf 1 sprig thyme 12 juniper berries 1 cup dry white wine such as Riesling or Sylvaner 1 cup white stock or chicken bouillon Salt

Sauerkraut Recipe serve 6

Step 1: Drain the sauerkraut. Soak in cold water for 20 minutes. Change the water a couple of time. Drain thoroughly, as much water as possible.

Step 2: Put the pork meat (bacon, knuckle, shoulder) in a casserole. Cover with water. Simmer over low heat for 30 minutes. Skim the foam from time to time.

Step 3: Preheat oven to 335 F.

Step 4: Tie in a cheesecloth the herbs, peppercorns and juniper berries. Put it in the casserole.

Step 5: Heat the goose fat in an oven-proof large casserole. Add the onion slices and sauté. Add the sauerkraut. Pour in the wine, the stock. Stir, cover and cook in the oven for 45 minutes.

Step 6: Add the pork meat. Return to the oven. Cook for 40 minutes.

Step 7: Add the sausages. Cook for 40 minutes.

Serving: Usually with boiled potatoes.

Wine suggestion: Dry white wine from Alsace such as Riesling (French Wine Guide).

Bon appetit!

Sauerkraut Choucroute

Sauerkraut
Choucroute