Français Allemand
Welcome to the official website of the Ribeauvillé Riquewihr region in Alsace (France)

Installez le plugin Flash pour voir l'animation : Cliquez ici pour le télécharger


 
PrintPDF versionSite map

Recipes

Alsace-style garnished Sauerkraut

Alsace-style garnished Sauerkraut

 

Ingredients
 
2kg sauerkraut, 2 knuckles of ham, Salt loin of pork, or, 1/2 a smoked shoulder of pork, 300g smoked bacon, 300g salted bacon, 250g white sausage, 4 Montbéliard  sausages, 4 small Strasbourg sausages, 4 liver quenelles, 2 black pudding sausages, 1/2 litre Sylvaner or Riesling, 150g lard, 8 potatoes.
 
Preparation
For 8 servings
 
- Wash the sauerkraut several times and drain well. Put the lard in an ovenproof casserole dish and gently fry the finely chopped onions.
- Pour on some Alsace wine and water or stock and add the knuckles of ham and salt loin of pork, and the smoked and salted bacon.
- Put the sauerkraut on top. Season with salt and pepper, add the garlic cloves, cloves, juniper berries and bay-leaf. (manque dans la liste des ingrédients) Simmer for 1 1/2 hours.
- Heat the Strasbourg, Montbéliard and liver quenelles in water. Fry the white sausage and black pudding. Adjust the seasoning and garnish the sauerkraut by placing the sausages and pork on top and around the edge.
- Serve the boiled potatoes separately.
 
Wine: serve with a Sylvaner or Riesling

 



Copyright © Office de Tourisme du Pays de Ribeauvillé-Riquewihr - Legal notice - Realized by illicoweb