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.
Plum tart with almond flakes
Plum tart with almond flakes
A homemade plum tart is perfect to do in the end of the summer when the plums starts to fall from the trees. The tart is best served cold so you can bring it with you on a late summer picnic.
Lamb steak
Lamb steak
Homemade lamb steak with spices inspired from the French Cuisine. The steak needs to cook slowly on low heat in the oven to get a brown crispy surface. Like this the steak will be tender in the center. The steak is a good choice for Eastern celebrations, and fits together with a red wine sauce and asparagus on the side.
Bûche de Noël - Christmas log cake
Bûche de Noël - Christmas log cake
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.