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serves 4



  • 2 kg (4.4 lbs) raw sauerkraut

  • 8 knack sausages (or smoked sausages)

  • 1 smoked sausage to cook

  • 1 knuckle of ham (or ham)

  • 700 g (1.6 lbs) smoked pork shoulder

  • 500 g (1 lb) lean bacon, low sodium

  • 700 g (1.6 lbs) rack of pork, salted

  • 15 ml (1 tbsp.) Juniper berries

  • 3 cloves

  • 5 ml (1 tsp.) peppercorns

  • 3 garlic cloves, peeled

  • 1 bay leaf

  • 3 onions, peeled and thinly sliced

  • 120 g goose fat

  • 3 carrots, washed and peeled

  • 1 bottle of Alsace wine PDO

  • 500 ml (2 cups) poultry broth

  • 8 potatoes, peeled

  • salt


  • Rinse the sauerkraut in cold water until the water runs fairly clear. Squeeze to drain of all water.

  • 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.

  • 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.

  • 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.

  • Spread the knuckle of ham and the pork shoulder over the sauerkraut. Cover tightly and cook for 30 minutes over a very low heat.

  • 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.

  • Meanwhile, poach the Strasbourg sausages for 2 minutes in simmering water. Turn off the heat and leave sausages in the warm water.

  • 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.

  • 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.

  • Serve very hot.

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