Choucroute alsacienne

Sauerkraut with Pork

Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      7 hr

Appears in

French Brasserie Cookbook

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 identity with regard to food than choucroute. In this dish I team it with delicious smoked pork shoulder and sausages to make a superbly flavoursome combination.

Ingredients

    Method