royal choucroute

Name: royal choucroute
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Onions; 1 Garlic clove; 3 TABLESPOONS clarified butter; 2 can(s) (850 ml each) Sauerkraut; 1/4 l dry white wine (e.g. Alsace Riesling); 2 TEASPOONS Vegetable broth (instant); 8 Juniper berries; 2–3 Cloves; 2 Bay leaves; 7-10 Tbsp salt and pepper; 200 g streaky smoked bacon; 1 kg released lean Kasselernacken (in the piece); 6 Ham sausages (e.g. Saucisse de Montbéliard); 500 g Potatoes

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Onions
1 Garlic clove
3 TABLESPOONS clarified butter
2 can(s) (850 ml each) Sauerkraut
1/4 l dry white wine (e.g. Alsace Riesling)
2 TEASPOONS Vegetable broth (instant)
8 Juniper berries
2–3 Cloves
2 Bay leaves
7-10 Tbsp salt and pepper
200 g streaky smoked bacon
1 kg released lean Kasselernacken (in the piece)
6 Ham sausages (e.g. Saucisse de Montbéliard)
500 g Potatoes

Directions

1
Peel and finely dice the onions and garlic. Heat the lard in a roaster or casserole. Steam onions and garlic in it until transparent. Add sauerkraut, wine, 350 ml water, broth, juniper, cloves, bay leaf and a little salt and pepper, bring to the boil.
2
Cut off the bacon rind thinly. Add the rind, bacon, pork loin and sausages to the sauerkraut, cover and stew for 1 1/4 - 1 1/2 hours. Add some water if necessary.
3
About 40 minutes before the end of cooking time, peel the potatoes, wash them and cut them into large pieces. Add the potatoes to the sauerkraut and cook for at least 30 minutes until they are cooked.
4
Choucroute possibly with little salt (the sauerkraut can already be salty enough due to the bacon and smoked pork) and pepper. Remove bacon rind. Remove the pork and bacon and cut into slices.
5
Do everything. Add Dijon mustard.