Sauerkraut à I’alsacienne

Name: Sauerkraut à I’alsacienne
Prep time: 25 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: Serves 6
Cuisine: French
Ingredients: 60 g (2 oz) goose fat or lard; 1 onion, thinly sliced; 1 carrot, thinly sliced; 1 garlic clove, peeled; 1 kg (2 lb) jar or canned sauerkraut; 60 g (2 oz) goose fat or lard; 1.25 kg (2 lb 8 oz) smoked slab or unsmoked slab or sliced bacon, or a combination of both; 1.25 kg (2 lb 8 oz) smoked slab or unsmoked slab or sliced bacon, or a combination of both; ½ tablespoon salt; 1 small knuckle of ham; bouquet garni; 1 clove; ½ teaspoon juniper berries; 1½ teaspoon cracked peppercorns; 5 Frankfurt or Strasbourg sausages; 5 Frankfurt or Strasbourg sausages; 1 smoked sausage (Morteau or clobassi); 1 smoked sausage (Morteau or clobassi); 1 smoked sausage (Morteau or clobassi); 12 small potatoes, peeled; 1.25 kg (2 lb 8 oz) smoked slab or unsmoked slab or sliced bacon, or a combination of both; 1.25 kg (2 lb 8 oz) smoked slab or unsmoked slab or sliced bacon, or a combination of both

Preparation info

Serves
6

Difficulty
Medium
Ready in
4 hr

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

A speciality of the Alsace region of France, the main ingredient of this dish is sauerkraut: cabbage fermented in a small cask or stoneware jar. Variations of this hearty dish can be found in Lorraine and in parts of Germany and Bavaria.

Ingredients

1 kg (2 lb) jar or canned sauerkraut
60 g (2

Europe
France
Main course
Mediterranean

Method

Preheat the oven to moderately hot 190°C (375°F/Gas 5). Rinse the sauerkraut well in cold water, then squeeze and comb it through with your fingers to loosen and separate.
Over low heat in a large flameproof casserole dish, heat the goose fat or lard a