Choucroute à l'Alsacienne (Sauerkraut as in Alsace)

Ingredients for Choucroute à l'Alsacienne (Sauerkraut as in Alsace)

Instructions for Choucroute à l'Alsacienne (Sauerkraut as in Alsace)

To prepare the Choucroute à l'Alsacienne (Sauerkraut as in Alsace) recipe, please follow these instructions:

Let the way safely drain in a sieve. Arrow the onion and cut it into rings. Peel the Apple, remove the core and cut it in both the House of Commons.
> BR > Hot duck fat in a large pan and gently fry the onion and Apple in it. Com peppercorns and juniper berries in saucepan along with Herb bouquet. Put half of the way safely into the pan. Put cookies back on the cabbage and hamburger battle it out. Put the rest of the way safely over and place bacon slices on top. Pour white wine and water at, so it almost covers. Bring the pot to a boil, put a lid on and let the right bugs 1 ½ hour on low heat.

Came the sausages into the Pan and let simmer an additional 10 min. the right Take the meat and sausages out of the pan. Remove the herb bouquet. Put in a half-way safely deep dish. Cut the cooking battle it out and hamburger back into slices and serve the meat along with the sausages and bacon slices on top of the cabbage.

Tips:
Light broth can be substituted for white wine. In Alsace, you get both boiled potatoes and puree of yellow peas with fried onion rings for choucroute. But good country bread can do it, as it is a right that saturates the well. Choucroute can also be made with corned beef or goose.