Here is our family recipe for the classic Alsatian sauerkraut from southern Alsace.
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.
Sauerkraut is probably the most well-known lacto-fermented vegetable. Old fashioned sauerkraut is made with thinly sliced cabbage and salt. Like any traditionally homemade food, sauerkraut can be made in a number of ways with a number of ingredients. Whether you add a secret ingredient to your homemade sauerkraut or keep it basic, kraut has a slew of health benefits. It is rich in probiotics, vitamins, fiber, and minerals, which can contribute to better digestion and a stronger immune system. Sauerkraut can also help promote a healthy heart, stronger bones, and weight loss.
* Ingredients :
° 2 Montbéliard sausages
° 8 Strasbourg sausages
° 150g Smoked breast
° 1kg raw sauerkraut
° 2 Onions
° 600g Potatoes
° 1Bouquet garnished
° 1Bottle of white wine (Riesling)
° 3tbsp. tablespoon Oil
° 1 clove
° 10 Juniper berries
°Salt
° Pepper
* Preparation steps :
Boil a large amount of water, immerse the raw sauerkraut, boil 10 min, drain it, then sprinkle it with cold water. Wring it out in a cloth.
In a casserole dish, melt the peeled and sliced onions in the oil. Add the sauerkraut, smoked brisket, cloves, juniper berries, bouquet garni. Pour in the white wine, cover and simmer over low heat for 1 hour.
Bury the Montbéliard sausages in the sauerkraut and let them cook for 20 minutes. After 10 minutes of cooking, add the Strasbourg sausages.
Steam the potatoes for 20 min.
To serve, cut the Montbéliard sausages into thick slices and the breast into large lardons and present them on the sauerkraut with the Strasbourg sausages and the potatoes.
Enjoy !