User Login
Choucroute (Sauerkraut)
Choucroute (Sauerkraut)
4.7
5 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.

Ingredient List for 4 servings:
Button
2 kilo Sauerkraut
Button
4 tablespoons Goose or pork fat
Button
1 Onion
Button
3 Garlic cloves
Button
300 ml Dry withe wine
Button
15 Juniper berries
Button
3 Bay leaves
Button
1 teaspoon Blackpepper
Button
1 Bouillon
Button
200 gr Pork rib bones
Button
8 Merguez sausages
Button
4 Montbéliard sausages
Instructions:
Button
Rinse the sauerkraut and squeeze dry.
Button
Put the goose or pork fat in a casserole, and add the onion and garlic and cook on medium heat for 5 minutes.
Button
Put in the sauerkraut, juniper berries, bay leaves, black pepper, the bouillon, and the white wine in the casserole and let it boil on low heat for 1 hour.
Button
Rinse the rib bones and place it in the casserole, and let it boil another hour. Take away the pork rib bones.
Button
Put down the Montbéliard sausages in the casserole and boil until the sausages are ready and soft. Then take away the bay leaves from the casserole.
Button
While the sausages are boiling with the sauerkraut, cut the potatoes and fry them together with the merguez sausages in a frying pan.
Button
To serve the choucroute, place the sauerkraut in the middle of the plate and the potatoes and the meat around it. It is good to serve the dish with a strong mustard.
A selection of recipes from the same country.
This recipe is from France , Alsace.
Fish bordelaise
Fish bordelaise
A homemade French fish gratin that gets ready in 30 minutes is a perfect way to serve fish any day of the week. Fits perfect together with potatoes or rice. The dish is simply made with white fish fillets and covered with a layer of crispy breadcrumbs.
Vanilla snowball bredele
Vanilla snowball bredele
These are small Alsatian Christmas cookies with a chewy inside and a slightly crispy outside. They taste vanilla and almond and resemble small snowballs in the shape and color. You can prepare them a month before Christmas, keep them in a thin box covered with baking paper and they will still taste newly baked.
Onion and bacon Pie
Onion and bacon Pie
This is a delicious pie filled with soft onion and bacon covered with a layer of melted cheese. The pie can be a lighter dinner on Friday evening or perfect for brunch or lunch on Sunday.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.