Choucroute is probably the most famous dish from Alsace: The sauerkraut is braised with different cuts of pork and garnished with sausage & potatoes. There are 1000 different recipes…today you will find a very simple one, easy to make at home!
This is a perfect, rustic meal for a cold winter…
Ingredients for a large family or a group of friends:
- 3 tbsp. duck fat or unsalted butter
- 2 large yellow onions, thinly sliced
- 4 lb. sauerkraut, rinsed, drained, and squeezed dry
- 20 dried juniper berries
- 2-3 bay leaves
- 4 garlic cloves
- 1/2 bottle of Riesling
- Uncured bacon, cut into small pieces
- Smoked pork chops
- Polish Kielbasa
- Boneless ham
- Yukon gold potatoes
- Franks or knacks sausages
- Pepper
- Whole-grain mustard to serve
Method:
- Melt fat or butter in a Dutch oven. Cook the onions and the bacon for 10 minutes. Then add the sauerkraut, juniper berries, bay leaves, garlic, wine and bring to a boil. Let it simmer for 1 hour, gently. (Add some broth, if it starts to burn !)
- Arrange ham, smoked pork chops into the” cocotte”, cover and simmer for another hour. Then add potatoes, Kielbasa and cook until meat & potatoes are soft.
- Bring Knacks or Franks to a simmer.
- Transfer sauerkraut, meats, sausages to a large serving plate, arrange the potatoes around. Serve with mustard and a glass of Riesling.
- Enjoy!
Amuse Bouche 