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.
Gougère
Gougère
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
Bredele Vanilla Snowballs
Bredele Vanilla Snowballs
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
Omelet
Omelet
This is a basic omelet with potatoes and ham, and it is quick to do. To change the taste a bit you can add whatever you have at home like paprika, sausage, corn, tomatoes and etc.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.