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Alsatian sauerkraut recipe

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    Source: www.sbs.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B9, C, D, P
    MineralsCopper, Silicon, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 20 g butter

    2. 1 large brown onion , sliced

    3. 2 bay leaves

    4. 3 cloves

    5. 12 juniper berries

    6. 600g kasseler (cooked pork loin), cut into 6 slices

    7. 6 slices Jagdwurst,

    8. 1 cm thick (or strassburg or Polish sausage)

    9. 6 slices kaiserfleisch (cooked pork belly),

    10. 1 cm thick

    11. 375 ml dry white wine, preferably Alsatian riesling

    12. 6 medium potatoes

    13. 6 thin Viennese sausages

    14. 3 tbsp chopped parsley

    Instructions Jump to Ingredients ↑

    1. Rinse the sauerkraut in cold water and squeeze out the excess moisture. This removes some of the sour taste.

    2. Melt the butter in a wide saucepan and gently fry the onion for 3 minutes. Sprinkle half the sauerkraut on top and add the bay leaves, cloves and half of the juniper berries. Arrange the slices of kasseler, Jagdwurst and kaiserfleisch on top then add the remaining sauerkraut and juniper berries.

    3. Pour the wine over, cover the pan tightly with a lid and simmer slowly for about 2 hours. It can also be cooked in the oven at 150C for 2 hours.

    4. Half an hour before serving, peel and boil the potatoes, and cook the Viennese sausages in simmering water for about 10 minutes.

    5. Serve the cabbage on a large platter. Arrange the cooked meats and sausages on top and surround with potatoes. Sprinkle with parsley and serve accompanied by mustard or your favourite condiments.

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