Alsatian sauerkraut with garnish

Ingredients

• 1 kg Raw sauerkraut (PGI Alsace) (Rinse thoroughly before cooking)
• 1 petit Pork shank (Approximately 1 kg, fresh)
• 300 g Salted pork
• 300 g Smoked pork belly
• 150 g Smoked bacon
• 200 g Fresh pork belly
• 5 pcs Smoked sausage (Knack type) (One per person)
• 5 pcs Strasbourg sausage (One per person)
• 5 pcs Potatoes (Large, firm-fleshed, peeled and halved)
• 1 pcs Onion (Finely sliced)
• 4 pcs Garlic cloves (Peeled and split in half)
• 2 pcs Bay leaves
• 1 c. à café Butter
• 1 c. à café Whole peppercorns (Whole, to add in layers)
• 1 c. à soupe Pork fat or duck fat (For sautéing the onion and bacon)
• 40 cl Dry Riesling wine (Good Alsace wine, to add at the end of assembly)
• 5 pcs Juniper berries (Optional, for aroma)
• quelques pcs Coriander seeds (Optional, a few seeds)

Instructions

1. Rinsing the cabbage

   Place the raw cabbage in a colander and rinse under cold water until the water runs clear.

   Time: PT5M

2. Preparing the aromatics

   Finely slice the onion, peel the garlic cloves and split them in half.

   Time: PT10M

3. Sauté the onion and bacon

   Melt the pork fat (or duck fat) in the pot, add the bacon, onion and garlic. Cook over medium heat until the onion becomes translucent, about 10 minutes.

   Time: PT10M

   Temperature: moyen

4. Remove from heat

   Turn off the heat and set aside the onion and bacon mixture.

   Time: PT2M

5. Assembling the sauerkraut

   In the same pot, place half of the cabbage at the bottom, pressing lightly. Add a few coriander seeds, whole peppercorns, juniper berries and a bay leaf. Then arrange the salted pork, smoked pork belly, and smoked bacon in even layers, then sprinkle with additional pepper and juniper. Cover with the remaining cabbage and press firmly.

   Time: PT15M

6. Adding the wine

   Pour 40 cl of dry Riesling over everything, ensuring the liquid reaches the bottom of the dish.

   Time: PT2M

7. First slow cooking

   Cover the pot, return to low heat and let simmer for 1 h 30 on very low heat, without vigorous boiling.

   Time: PT1H30M

   Temperature: low

8. Preparing the potatoes

   Peel the potatoes, wash them, then cut in half.

   Time: PT10M

9. Adding the potatoes and sausages

   Arrange the potatoes around the cabbage, then place the smoked sausages (prick the large ones) on top.

   Time: PT5M

10. Second cooking

    Replace the lid and continue cooking on low heat for an additional 30 minutes.

    Time: PT30M

    Temperature: low

11. Rest and serving

    Remove the pot from the heat, let rest for 10 minutes, then serve hot, garnished with a little fresh parsley if desired.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

35 g

Fat

38 g

Fiber

6 g

Ingredient Substitutions

• Instead of Raw sauerkraut (PGI Alsace): Canned cooked sauerkraut
• Instead of Pork shank: Pork shoulder
• Instead of Salted pork: Pancetta
• Instead of Smoked pork belly: Smoked bacon
• Instead of Smoked bacon: Smoked lardons
• Instead of Fresh pork belly: Pork neck
• Instead of Smoked sausage (Knack type): Kielbasa
• Instead of Strasbourg sausage: Bratwurst
• Instead of Potatoes: New potatoes
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder
• Instead of Bay leaves: Dried thyme
• Instead of Butter: Margarine
• Instead of Whole peppercorns: Ground pepper
• Instead of Pork fat or duck fat: Duck fat, Vegetable oil
• Instead of Dry Riesling wine: Dry white wine

Equipment Needed

• Colander
• Pot or cast-iron Dutch oven
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Complete rinsing of the cabbage to remove excess salt
• Cooking on very low heat for 1h30 (no boiling)
• Adding the potatoes and sausages only 30 minutes before the end

Chef Tips from the Video

• Use duck fat or lard for an authentically Alsatian flavor.
• Adding a few juniper berries gives a characteristic forest aroma.
• Serve with whole-grain mustard and country bread to complete the meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauerkraut the day before, refrigerate and gently reheat before adding the potatoes and sausages.
• Leftovers reheat very well in the oven at 150 °C for 20–30 minutes.