Sauerkraut as in Alsace

Ingredients for Sauerkraut as in Alsace

Instructions for Sauerkraut as in Alsace

To prepare the Sauerkraut as in Alsace recipe, please follow these instructions:

Let the sauerkraut dripping into a sieve. Arrow slipped and cut it in the ring. Peel the apple, remove the core and cut it in both.

Heat the duck in a large saucepan and chop loose and apple it. Bring peppercorns and juniper berries in the pan together with the spice bouquet. Place half the sauerkraut in the pan. Put the cabbage and the hamburger rye on the cabbage. Put the rest of the sauerkraut over and put the bacon slices on top. Pour white wine and water so that it almost covers. Bring the pan to the boil, put on the lid and let the dish spin for 1½ hours with low heat.

Bring the sausages to the saucepan and simmer for a further 10 minutes.

Remove the meat and sausages from the pan. Remove the spice bouquet. Put the sauerkraut in a half-deep dish. Cut the cabbage and the hamburger rye into slices and combine the meat with the sausages and bacon slices on top of the cabbage.

tips:
Light broth can replace the white wine.

In Alsace you get both cooked potatoes and pure yellow peas with fried onion rings for choucroute. But good country bread can do it since it's a dish that feels good. Choucroute can also be made with cracked beef or goose.