Name: Alsatian Sauerkraut
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons Kirsch; 6 small potatoes, in their skins; 500 g (18 oz) smoked streaky bacon, in a piece; 500 g (18 oz) salted pork ribs or smoked pork ribs, in a piece; 6 frankfurters or the equivalent in smoked sausage; 12 juniper berries, crushed, then tied up in a piece of muslin; 1 apple, halved, cored and diced; 200 ml (7 fl oz) stock; 500 g (18 oz) sauerkraut; 250 ml (9 fl oz) white wine; 2-3 tablespoons goose fat or lard; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

There are all sorts of ways of cooking pork with sauerkraut, whatever country you’re looking at. This is one I particularly like. It uses smoked pork ribs and it should have smoked sausage, but I tend to use frankfurters, despite the fact that it’s now easier to buy smoked sausage here. As an alternative, Polish boiling sausages will do very well.