Alsatian-Style Sauerkraut Recipe
Alsatian-Style Sauerkraut
Flavors of Alsace
Total time: more than 2 hours

Preparation time: 10 minutes
Soaking time: 3 hours
Cooking time: 90 minutes

Difficulty: Easy
For 6 servings

- 1.5 kg (3.3 lb.) prepared sauerkraut
- 400 g (14 oz.) bacon, desalted in cold water
- 750 g (1 lb. 12 oz.) salt pork (chops preferably), previously desalted
- Pork shoulder, desalted in cold water
- 6 Strasbourg sausages
- 2 onions, thinly sliced
- 10 medium potatoes, peeled and halved lengthwise
- 100 g (6 tbsp.) lard, shortening or goose fat
- 2 cloves
- 1 clove of garlic
- 5 juniper berries
- 200 ml (3/4 cup) Sylvanier or other dry white wine, or beer
- Pepper (no salt, because of the salted meats)
  1. Tie the garlic, juniper berries and cloves in a piece of cheesecloth; 
  2. in a large ovenproof Dutch oven, melt the fat over medium heat; add the onion and cook for a few minutes without letting it brown; 
  3. place half of the sauerkraut in the pot;
  4. add all the ingredients except the potatoes and sausages; 
  5. cover with the remaining sauerkraut; add the white wine; add water if necessary so that the liquid reaches the top of the ingredients without covering them; 
  6. place the pot on the heat and bring to a boil; 
  7. place in an oven preheated at 180 °C / 350 °F for 70 to 80 minutes;
  8. 30 minutes before the end of the cooking time, place the potatoes on top so that they steam; 
  9. 6 minutes before the end of the cooking time place the sausages in boiling water, but do not boil them; add to the sauerkraut just before serving.

If you'd like to add some raw ham, place it between the two layers of sauerkraut  (step 4) and put it in the oven 1 hour before adding the other ingredients. 

Alsatian-Style Sauerkraut 1
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