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This is the famous Choucroute recipe with sauerkraut, sausages and pork. This dish is mostly served in the winter period because it is heavy. It is traditionally made with sauerkraut, three different kind of sausages and smoked pork, served together with boiled potatoes. If you are still hungry after this meal, than you didn't eat a real choucroute.
Ingredient List for 2 servings:
1
kilo
Sauerkraut
300
gr
Potatoes
2
Alsatian knacks
200
gr
Smoked ham
1
Garlic sausage
2
Smoked sausages
300
gr
Smoked pork
10
Cloves
10
Juniper berries
200
ml
White wine
4
spigs
Thyme
3
Garlic cloves
2
Onions
Instructions:
Rinse the sauerkraut, and place half of it in a big casserole.
Place half the juniper berries and thyme on the sauerkraut.
Cut the garlic cloves and the onion, fry it for a few minutes in a frying pan.
Pick half of the cloves in one onion and place the onion on the sauerkraut.
Place half of the garlic cloves on the sauerkraut.
Place all the sausages and the meat, except the Alsatian knacks, on top of the sauerkraut.
Place the rest of the sauerkraut on the meat.
Pick the rest of the cloves in the onion and place the onion on the sauerkraut.
Place the rest of the garlic cloves on the sauerkraut.
Add the rest of the juniper berries and thyme on the sauerkraut.
Peel and cut the potatoes in half, and add it in the casserole.
Pour the wine in the casserole.
Add the potatoes in the casserole.
Let it all boil on low heat for two hours.
Before it is done place the Alsatian knacks in warm water for 10 minutes.
When you serve the Choucroute, place the sauerkraut in the middle of the plate and place the meat and sausages around it.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
This is a homemade recipe of the classical Alsatian Christmas cookies bredele with hazelnuts. They are so easy and delicious, so it is almost impossible not to prepare twice as many the next time you make them. You can make them in any shape you like but the flat round ones are the typical way to make them.
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.
Mehlknepfele is handmade big Alsatian pasta. This dish is found allover Alsace and can almost be served to any dish. It fits very well to sausages and a creamy pasta sauce and mushrooms.
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