Choucroute (Alsatian sauerkraut platter)

Name: Choucroute (Alsatian sauerkraut platter)
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 2 Onions; 1 Garlic clove; 30 g Butter; 2 can(s) (850 ml each) Sauerkraut; 250 ml dry white wine; 8 Juniper berries; 5–6 Cloves; 2 Bay leaves; 1-2 TABLESPOONS Sugar; 7-10 Tbsp Pepper; 200 g streaky smoked bacon; 1 kg triggered lean Kasselernacken; 6 Sausages (e.g. Mettenden or coarse ham sausages); 500 g Potatoes

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

2 Onions
1 Garlic clove
30 g Butter
2 can(s) (850 ml each) Sauerkraut
250 ml dry white wine
8 Juniper berries
5–6 Cloves
2 Bay leaves
1-2 TABLESPOONS Sugar
7-10 Tbsp Pepper
200 g streaky smoked bacon
1 kg triggered lean Kasselernacken
6 Sausages (e.g. Mettenden or coarse ham sausages)
500 g Potatoes

Directions

1
Peel and finely dice the onions and garlic. Melt the butter in a roaster. Sauté onions and garlic until translucent. Add sauerkraut, wine, 400 ml water, juniper, cloves and bay leaf, season with 1 tbsp. sugar and pepper and bring to the boil
2
Cut off the bacon rind thinly. Add the rind, bacon, pork loin and sausages to the sauerkraut, cover and braise gently for approx. 1 3/4 hours
3
About 40 minutes before the end of the cooking time, peel, wash and chop the potatoes. Fold the potatoes into the sauerkraut and cook for about 30 minutes
4
Season the choucroute with salt, pepper and sugar. Lift out the sausage and bacon, cut into slices and serve