Alsatian Sauerkraut with White Wine
Alsatian Sauerkraut with White Wine is a traditional dish from the Alsace region in France. This hearty meal is centered around sauerkraut (fermented cabbage) cooked with white wine, usually Riesling or Sylvaner, which adds a distinctive flavor. The sauerkraut is typically seasoned with juniper berries, bay leaves, and cloves, giving it a rich and aromatic taste.The dish often includes a variety of meats, such as pork shoulder, sausages (like knackwurst or bratwurst), smoked bacon, and sometimes even ham hocks. The meats are simmered with the sauerkraut, allowing their flavors to meld together. Potatoes are commonly added to make the dish even more filling.Alsatian Sauerkraut is known for its balance of savory, tangy, and slightly sweet flavors, making it a beloved comfort food, especially during the colder months. It is traditionally served with mustard and a side of crusty bread or pretzels.
Ingredients
- 7 oz Smoked bacon
- 7 oz Pork shoulder
- 4 Strasbourg sausages
- 2 Montbéliard sausages
- 1.1 lbs Potatoes
- 2 Onions
- 2.2 lbs Raw sauerkraut
- 2 cups Dry white wine preferably Alsace
- 1.8 oz Goose fat
- 2 Cloves
- 10 Juniper berries
- 2 Bay leaves
- Salt
- Pepper
Instructions
- Boil a large volume of water in a pot, immerse the raw sauerkraut in it for 10 minutes, then drain and squeeze it in a cloth.
- Peel and finely chop the onions, then melt them in a casserole with the goose fat. Add half of the sauerkraut, the smoked bacon, the pork shoulder, the cloves, the juniper berries, the bay leaves, the rest of the sauerkraut, and the wine. Cover the casserole and let simmer on low heat for 1 hour.
- Meanwhile, peel the potatoes and steam them for 20 minutes. Set aside.
- Add the Montbéliard sausages to the casserole, ensuring they are covered with sauerkraut, and continue cooking. After 10 minutes, add the Strasbourg sausages and cook for another 10 minutes. Just before serving, add the potatoes to warm them in the casserole.
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Notes
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