Preparation | Cooking | Start to finish |
---|---|---|
45 min. | 1 hour 45 min. | 2 hours 25 min. |
1 | Peel and chop 1 onion. | |
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. | |
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. | |
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. | |
5 | When all the meat is removed, add chopped onion, salt, pepper and mix well. | |
6 | Cook onion gently on its own for 2 minutes without letting it colour (it should not fry). | |
7 | Add 500 g raw sauerkraut, stir well. | |
8 | Pour in 1 glass dry white wine, if possible a wine from Alsace like Sylvaner or Riesling, stir again. | |
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). | |
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. | |
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. |