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.
2 hours 25 min.
Easy
6 people
11 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
500 g raw sauerkraut - 2
1 Morteau sausage - 3
250 g smoked pork belly (or thick cut streaky bacon) - 4
250 g pork shoulder - 5
500 g potatoes - 6
1 glass dry white wine - 7
1 onion - 8
3 tablespoons goose fat - 9
½ lemon - 10
salt - 11
pepper - Total weight: 2,185 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 1 hour 45 min.
All in all: 2 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 20 min.
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.
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.
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.
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.
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.
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.
When all the meat is removed, add chopped onion, salt, pepper and mix well.
Stage 6 - 2 min.
Cook onion gently on its own for 2 minutes without letting it colour (it should not fry).
Stage 7 - 1 min.
Add 500 g raw sauerkraut, stir well.
Stage 8 - 5 min.
Pour in 1 glass dry white wine, if possible a wine from Alsace like Sylvaner or Riesling, stir again.
Stage 9 - 30 min.
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
Stage 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...
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?
Why not drink the same one you use in the recipe?
Or a good beer?
Keeping: Several days in the fridge, covered by a plastic film.
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...
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 140 RDI=10 % | 270 RDI=40 % | 3,620 RDI=180 % | 15,180 RDI: 180 % |
| Per 100 g | 6 RDI=3 % | 6 RDI=1 % | 10 RDI=2 % | 170 RDI=8 % | 700 RDI: 8 % |
| Per person | 20 RDI=9 % | 20 RDI=2 % | 50 RDI=7 % | 600 RDI=30 % | 2,530 RDI: 30 % |
How much will it cost?
- For 6 people : 11.05 €
- Per person : 1.85 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raw sauerkraut
Like these other recipes: Seafood sauerkraut, ... See them all 1
Potatoes
Like these other recipes: Pan-baked hash brown (Hash-brown casserole), Avengers' potatoes, Potato gratin with 3 cheeses, Creamy "terre et mer" pots, Chilli langoustines, ... See them all 79
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Warm lentil salad, Soup Cornouaillaise, Boeuf (beef) bourguignon, Mornay onion tart, ... See them all 4
Pork shoulder
Like these other recipes: Cured Pork Belly With Lentils, ... See them all 1
Other recipes you may also like
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.October 24th 201764 K3.8 4 hours 30 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.22 M 34.1 1 hour 35 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...April 3rd 2019485 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe