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> Recipes
Alsatian-style sauerkraut
Preparation: 30 minutes
Cooking time: 3 hours
Ingredients (to serve 8)
1.5 kg (3 lbs) sauerkraut – 6 potatoes - 1 smoked pork blade – 700 g (1 lb 8 oz) salted pork loin - 6 Strasbourg sausages (Knacks) – 400 g (14 oz) smoked bacon – 1 small shank-end ham – 250 g (1/2 lb) Weisswurst sausage – 10 liver dumplings - 100 g (3.5 oz) goose fat, lard or oil – 2 onions – 1 clove garlic - 1 bay leaf – 10 cl (half a cup) Riesling – 25 cl (1 cup) broth – 10 juniper berries – cloves - salt and pepper
Preparation
• Blanch the sauerkraut for a few seconds in boiling water.
• Rinse the sauerkraut several times, separating it carefully (the more the sauerkraut is rinsed, the less acid it will be).
• Press the sauerkraut thoroughly to remove all the water.
• In a casserole, brown the onions in the goose fat and add the sauerkraut and a linen pouch containing the garlic clove, bay leaf, cloves and juniper berries.
• Add the broth and the Riesling.
• Add salt and cover. Let cook for 1 hour on low heat.
• Stir the sauerkraut and add the bacon and the pork loin.
• Let cook for another hour and a half, adding liquid as necessary.
• During this time, cook the pork blade roast for an hour and a half in boiling water.
• Peel the potatoes and place them on top of the contents of the casserole.
• Cook for another 30 minutes.
• During this time, poach the Strasbourg sausages, the shank-end ham and the liver dumplings. Fry the Weisswurst sausage.
• Arrange the sauerkraut with the meat on top of it on a serving dish.
Most suitable wine
Riesling or Sylvaner
