Alsatian sauerkraut

Alsatian sauerkraut

La choucroûte Alsacienne

By
From
Taste le Tour
Serves
6

From the Alsace region by Philippe Mouchel

Alsatian sauerkraut is one of the best recognised French regional dishes. It’s served in most Alsatian restaurants but also in many of the popular brasseries of Paris. It’s often enjoyed with a glass of beer or Alsatian riesling. Sauerkraut, which literally means ‘sour cabbage’, is available at German-style delis and butchers, as are the pork cuts.

Ingredients

Quantity Ingredient
1kg sauerkraut
20g butter
1 large brown onion, sliced
2 bay leaf
3 cloves
12 juniper berries
600g kassler, cut into 6 slices
6 x 1cm jagdwurst
6 x 1cm kaiserfleisch
375ml dry white wine, preferably Alsatian riesling
6 medium potatoes, peeled
6 thin viennese sausages
3 tablespoons chopped parsley

Method

  1. Rinse the sauerkraut in cold water and squeeze out the excess moisture. This removes some of the sour flavour.
  2. Melt the butter in a wide saucepan and gently fry the onion for 3 minutes. Sprinkle on half the sauerkraut and add the bay leaves, cloves and 6 juniper berries. Arrange the slices of kasseler, jagdwurst and kaiserfleisch on top then add the remaining sauerkraut and juniper berries. Pour on the wine, cover the pan tightly and simmer over a low heat for about 2 hours. This dish can also be cooked in a 150°C oven for 2 hours.
  3. Half an hour before serving, boil the potatoes in lightly salted water until tender. Cook the Viennese sausages in simmering water for about 10 minutes.
  4. Spoon the cabbage onto a large platter. Arrange the cooked meats and sausages on top and surround with the potatoes. Sprinkle with parsley and serve at the table with mustard or your favourite condiments.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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