Express sauerkraut (Slideshow version)
Stage 11/11 : 5 min.
Choucroute should be served at the table: the whole dish is put in the centre of the table; one of the guests cuts the sausage into thick slices, then everyone serves himself and can come back for more.Remarks
Sauerkraut is one of those amazing dishes that can be reheated any number of times, each time tasting even better. The very best, in my opinion, is when the cabbage starts to brown a little and caramalise - a real treat.you can adapt the recipe to your taste, or what you have available. However, it's a worth including at least one piece of smoked pork; the taste is so different, and so good!
As for wine, I would insist a dry white is best. I'm not a fan of Gewurztraminer, which seems too aromatic and sweet for this dish, but it's a matter of personal taste.
Of course this is not "the" Alsatian sauerkraut recipe, so no need to send in barbed comments on the subject...
And to drink?
An Alastian wine of course, otherwise a dry white.Why not drink the same one you use in the recipe?
Or a good beer?