Choucroute Alsacienne

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

If ever a glorious one-pot meal has existed, it is Choucroute Alsacienne, and regional restaurateurs make the most of it. A good bistro version unites at least three kinds of cured pork and bacon, two or three different sausages, and potatoes, all aromatic with juniper and white wine and served on a giant platter. The best sauerkraut is crisp and fresh, made at home from finely shredded raw cabbage that is salted and left to ferment a month or more. Ready-prepared sauerkraut is, of course,