Alsatian-Style Sauerkraut

Name: Alsatian-Style Sauerkraut
Cuisine: French
Ingredients: ⅓ cup rendered goose fat or confit fat or unsalted butter; 6 pounds sauerkraut processed without sugar; ⅓ cup rendered goose fat or confit fat or unsalted butter; ⅓ cup rendered goose fat or confit fat or unsalted butter; 6 pounds sauerkraut processed without sugar; 6 smoked pork chops; 6 pure pork frankfurters; One 1-pound piece slab bacon, blanched in boiling water for 3 minutes; One 1-pound piece slab bacon, blanched in boiling water for 3 minutes; Pepper from the mill; 6 Yellow Finnish or Yukon Gold potatoes, peeled and boiled or steamed until tender and kept warm; 34 cup whipped unsalted butter; Salt only if necessary; 2 cups veal or chicken broth of your choice; 2 cups veal or chicken broth of your choice; 3 large onions, chopped; 1½ cups dry Riesling; 1 bay leaf; 1½ teaspoons caraway seeds; 10 juniper berries, crushed; 6 black peppercorns; 6 Yellow Finnish or Yukon Gold potatoes, peeled and boiled or steamed until tender and kept warm

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use a large enameled cast-iron braising pot to make this. If you do not care to use the ingredients indicated here, simply boil the sauerkraut in water to your personal taste, or étuvée the sauerkraut with several sautéed onions; you will obtain a much lighter product. The ingredients in this recipe represent a very typical style of cooking which I cannot transgress.

To make sauerkraut from scratch, go back to and apply the recipe for making Sour Yellow Turnips to finely shaved cabb

Ingredients

Europe
France
Germany
Side dish
Gluten-free

Ingredients

Method