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cuisine france french cooking and recipe

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!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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