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

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.