Express sauerkraut


Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
282,178 14.2/5 for 27 ratings
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Last modified on: February 21th 2011

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
42 min.1 hour 42 min.2 hours 24 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Express sauerkraut : Photo of step #1
Peel and chop 1 onion.

Stage 2 - 20 min.
Express sauerkraut : Photo of step #2
Peel and wash medium size 500 g potatoes.

If they are too big, cut into 2 or 4, it's important that they are of similar size for even cooking.

Stage 3 - 5 min.
Express sauerkraut : Photo of step #3
Cut 250 g smoked pork belly (or thick cut streaky bacon) and 250 g pork shoulder into fairly large pieces.

Melt 3 tablespoons goose fat in a large pan on high heat fire, and when lightly smoking add pieces of meat.

Stage 4 - 10 min.
Express sauerkraut : Photo of step #4
Brown all over. This is not to cook the meat, so it only takes 1 or 2 minutes each side.

When meat is browned, remove from pan and leave on a plate.

If you have a lot of meat, do this in stages.

Stage 5 - 1 min.
Express sauerkraut : Photo of step #5
When all the meat is removed, add chopped onion, salt, pepper and mix well.

Stage 6 - 2 min.
Express sauerkraut : Photo of step #6
Cook onion gently on its own for 2 minutes without letting it colour (it should not fry).

Stage 7 - 1 min.
Express sauerkraut : Photo of step #7
Add 500 g raw sauerkraut, stir well.

Stage 8 - 5 min.
Express sauerkraut : Photo of step #8
Pour in 1 glass dry white wine, if possible a wine from Alsace like Sylvaner or Riesling, stir again.

Stage 9 - 30 min.
Express sauerkraut : Photo of step #9
Put meat on top and 1 Morteau sausage that has been pricked all over with a sharp knife. Turn heat to low, cover, and leave to cook for 30 minutes (or more).

Stage 10 - 1 hour
Express sauerkraut : Photo of step #10
After this time, remove meat and sausage, add juice of ½ lemon, mix well, add potatoes, and put meat and sausage back in.

Leave to cook 30 minutes covered, then 30 more minutes uncovered. Check if potatoes are done: a knife should go through easily.

Stage 11 - 5 min.
Express sauerkraut : Photo of step #11
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...

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,625 Kcal or 15,177 Kj148 gr143 gr273 gr
181 %57 %14 %41 %
Per 100 g
Energetic valueProteins CarbohydratesFats
166 Kcal or 695 Kj7 gr7 gr12 gr
8 %3 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
604 Kcal or 2,529 Kj25 gr24 gr46 gr
30 %9 %2 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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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?

Source

Home made, but this recipe is dedicated to my great aunts Marthe and Suzanne from Guebwiller where I ate my first Alsatian choucroute a long long time ago...

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Hotpot my grandmother's way , Purée of Jerusalem artichokes with foie gras, Valay salad, Pan-baked hash brown (Hash-brown casserole), Endive and beer soup, ... All
Raw sauerkrautRaw sauerkraut: You can check-out other recipes which use it, like for example: Seafood sauerkraut, ... All
Smoked pork belly (or thick cut streaky bacon)Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Warm lentil salad, Boeuf (beef) bourguignon, ... All
Pork shoulderPork shoulder: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, ... All

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