Choucroute alsacienne

Sauerkraut with Pork

Preparation info
  • Serve


    • Difficulty


    • Ready in

      7 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Sauerkraut (choucroute in French) became popular when the first brasserie was opened in Paris by a brewer from Alsace in northeastern France in the late 1800’s. Today it can be found on most, if not all brasserie menus right across France, and in some brasseries it will be served up more than a hundred times a day. It is one of those traditional recipes, rarely written down and yet somehow passed on from generation to generation, and there is probably no greater statement of Alsatian