Sauerkraut

Name: Sauerkraut (Sauerkraut)
Yield: For 6
Cuisine: French
Ingredients: Sauerkraut 1.2 kg; Riesling 1 glass; Onion 1; Speck (smoked) 250 g; Hiri sausages 3; Potatoes 6; Wiener sausages 3; Bay leaf 1; Water or vegetable broth 500 ml; Salt, pepper; Duck fat or lard 40 g; Pork shoulder 400 g; Cloves 2; Juniper berries 8; Cumin 1 teaspoon; Smoked ham 500 g

Preparation info

For
6

Difficulty
Easy

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Sauerkraut 1.2 kg
Duck fat or lard 40 g
Onion

Europe
France
Main course
Mediterranean

Method

Wash the sauerkraut 2 or 3 times in warm water.
Chop the onion into small pieces. In a saucepan, brown the onion in the duck fat.
Add some salt and pepper, the bay leaf, cloves, cumin and juniper berries to the sauerkraut. Add the water or broth and cook over low heat for 1½ hours with the lid on.
After 40 minutes add the smoked ham, the spe