Sauerkraut with ham and sausages

Choucroute à l’Alsacienne

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 45

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

In the past sauerkraut was made in large quantities in a wooden barrel and used as a staple vegetable throughout the winter months. It is very simple to make: it consists of finely sliced cabbage and salt packed into a wooden barrel and covered with a tightly fitting lid with a weight placed on top, which is left to ferment for a minimum of three weeks. Any excess liquid is then drained off from the top and the sauerkraut is stirred. (This process is repeated every time some is used.) In th