




Sauerkraut
serves 4
INGREDIENTS :
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2 kg (4.4 lbs) raw sauerkraut
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8 knack sausages (or smoked sausages)
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1 smoked sausage to cook
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1 knuckle of ham (or ham)
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700 g (1.6 lbs) smoked pork shoulder
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500 g (1 lb) lean bacon, low sodium
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700 g (1.6 lbs) rack of pork, salted
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15 ml (1 tbsp.) Juniper berries
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3 cloves
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5 ml (1 tsp.) peppercorns
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3 garlic cloves, peeled
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1 bay leaf
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3 onions, peeled and thinly sliced
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120 g goose fat
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3 carrots, washed and peeled
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1 bottle of Alsace wine PDO
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500 ml (2 cups) poultry broth
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8 potatoes, peeled
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salt
INSTRUCTIONS :
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Rinse the sauerkraut in cold water until the water runs fairly clear. Squeeze to drain of all water.
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Blanch the knuckle of ham, the shoulder, the bacon and the rack of pork for 5 minutes in boiling water. Run cold water over them and drain.
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Wrap up the juniper berries, cloves, peppercorns, garlic cloves and bay leaf in a piece of cheesecloth. Tie the bundle together to make a cheesecloth sachet.
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In a large saucepan, sauté the onions for 3 minutes in the goose fat, without browning them. Add the sauerkraut by fluffing it with a fork. Place the cheesecloth sachet and carrots in the middle, then pour in the wine and broth. Mix.
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Spread the knuckle of ham and the pork shoulder over the sauerkraut. Cover tightly and cook for 30 minutes over a very low heat.
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Add the bacon and rack of pork by pushing them in the middle of the sauerkraut. Keep cooking for 1 hour and a half, and drizzle with a bit of water if needed (there must always be a bit of liquid at the bottom of the saucepan). After this, prick the smoked sausage with a fork to prevent it from bursting during cooking, and nestle it in the sauerkraut. Add the potatoes over the sauerkraut, cover and keep cooking for another hour.
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Meanwhile, poach the Strasbourg sausages for 2 minutes in simmering water. Turn off the heat and leave sausages in the warm water.
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About 10 minutes before the end of the sauerkraut’s cooking time, drain the sausages and place them next to the potatoes to keep them warm.
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When the cooking time is up (and after removing the cheesecloth sachet), arrange the sauerkraut in a dome-shaped presentation on a serving dish. Fit the sliced meats, sausages and potatoes around it.
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Serve very hot.