Alsatian sauerkraut home made (Choucroute maison)
easy
165 mins
165 mins
Ingredients
- 4 Onions
- 1 (approx. 1.5 kg) pickled knuckle of pork
- 2 Bay leaves
- 1 TEASPOON Peppercorns
- 150 g streaky smoked bacon
- 2 Garlic cloves
- 50 g Lard
- 1 kg Sauerkraut
- 7-10 Tbsp Pepper
- 3 Cloves
- 5 Juniper berries
- 375 ml W
- 7-10 Tbsp Salt
- 7-10 Tbsp 2 (-4) Cooked sausages (Mettenden)
- 7-10 Tbsp 2 (-4) knacker sausages
- 7-10 Tbsp Parsley
Directions
- 1
Peel and quarter 2 onions. Wash the knuckle of pork. Put them in a pot and cover with water. Season with onions, laurel and crushed peppercorns. Simmer covered for about 2 1/2 hours.
- 2
Add bacon 1/2 hour before end of cooking time. Meanwhile peel 2 onions and garlic and dice finely. Heat up the lard, fry the onions. Add sauerkraut, season with pepper, garlic, cloves and juniper. Deglaze with wine and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour. After 30 and 45 minutes, pour 200 ml of the knuckle of pork stock over each. Try the sauerkraut now and season with salt if necessary. Scoop the knuckle of pork and bacon out of the stock and let the sausages simmer for about 5 minutes. Remove the knuckle of pork from the bones and cut the bacon into small pieces. Season sauerkraut again and arrange with meat and sausages.
- 3
Try the sauerkraut now and season with salt if necessary. Scoop the knuckle of pork and bacon out of the stock and let the sausages simmer for about 5 minutes. Remove the knuckle of pork from the bones and cut the bacon into small pieces. Season sauerkraut again and arrange with meat and sausages. Sprinkle with parsley and garnish. Add mustard. Boiled potatoes taste good with it
Nutrition Facts
1380 kcal
4 g
106 g
81 g
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