Here is our family's recipe for classic Alsatian sauerkraut from southern Alsace.
*ingredients:
°1.5 kg of raw cabbage sauerkraut (about 250 grams per person, we can go up to 300 grams)
°1 onion
°10/15 grains of juniper
°1 broth disc
Meat :
°Approx 500gm smoked roast pork (cassler fillet) or smoked blade
°300g smoked bacon
sausage:
°2 Montpellier sausages (smoked), halved
°1 Strasbourg sausage per person
°(1 cervilas)
°1 bottle of Riesling
°500 grams of hard potatoes
° salt
* Methods .
Wash sauerkraut (once every September quarter): if sauerkraut is made on September 1, it is enough to wash it, if sauerkraut is made in December, wash it twice in water, if sauerkraut is made in March, wash it 3 times in a row . fermented sauerkraut becomes more and more acidic with time! In short, rinse it and press it well with your fingers
Put 1 onion, cut into 4 pieces, in the bottom of a large casserole dish and fry it in a greasy substance (a little oil, lard, etc.). Add half of the sauerkraut well. Add on top of the meat: the blade, smoked bacon and smoked Montbéliard sausage. Cover the meat with the rest of the sauerkraut and marinate until the sauerkraut is covered in half the water with the stock broth and half the Riesling. Add juniper seeds and cook over low heat for 2 hours
Put the potatoes in a saucepan of salted water, starting with cold water and cook for 15 minutes.
Before the sauerkraut is finished cooking (1/4 hour), add under the sauerkraut: potatoes cooked separately in water (or steam), Strasbourg sausage (if you are not sure about the meal time, we will cook them separately for 10) minutes in water gently , because if it is overcooked it will explode) and the cervix is cut into 2 lengthwise
To serve: Make a dome of sauerkraut. Put sausages on it.
Enjoy !
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