Choucroute garnie

Name: Choucroute garnie
Total time: 180 min
Yield: Serves 8
Cuisine: Alsace
Ingredients: 2 kg (4½ lb) raw sauerkraut; 500 g (1 lb) smoked pork belly; 500 g (1 lb) lightly salted pork shoulder; 8 Strasbourg sausages (or frankfurters); 4 Montbéliard smoked sausages; 300 g (11 oz) lean smoked bacon; 8 potatoes; 3 onions; 3 garlic cloves; 500 ml (2 cups) Riesling; 300 ml (1¼ cups) stock; 2 tablespoons lard; 1 tablespoon juniper berries; 2 bay leaves; 5 peppercorns; Salt

Alsatian sauerkraut with pork and sausages

⏱ 180 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

2 kg (4.4 lb)raw sauerkraut
500 g (18 oz)smoked pork belly
500 g (18 oz)lightly salted pork shoulder
8Strasbourg sausages
4Montbéliard smoked sausages
300 g (11 oz)lean smoked bacon
8potatoes
3onions
3 clovesgarlic
500 ml (2 cups)Riesling
300 ml (1¼ cups)stock
2 tbsplard
1 tablespoonjuniper berries
2 leavesbay leaf
5peppercorns
Salt

2 kg (4.4 lb) raw sauerkraut
500 g (18 oz) smoked pork belly
500 g (18 oz) lightly salted pork shoulder
8 Strasbourg sausages
4 Montbéliard smoked sausages
300 g (11 oz) lean smoked bacon
8 potatoes
3 onions
3 cloves garlic
500 ml (2 cups) Riesling
300 ml (1¼ cups) stock
2 tbsp lard
1 tablespoon juniper berries
2 leaves bay leaf
5 peppercorns
Salt

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Rinse the sauerkraut in cold water and squeeze it hard by hand.
Melt the lard in a Dutch oven and sweat the sliced onions.
Add half the sauerkraut and lay the smoked belly and shoulder on top.
Cover with the rest of the sauerkraut and add garlic, juniper berries, bay leaf and pepper.
Pour in the Riesling and stock; add only a little salt.
Cover and cook over very low heat for 1½ hours.
Add the peeled potatoes and the lean bacon and cook for 30 minutes.
Poach the Strasbourg and Montbéliard sausages in simmering water for 15 minutes (never boiling).
Mound the sauerkraut and arrange all the meat and potatoes around it.
Serve with strong Alsatian mustard.