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.
Last modified on: February 21th 2011
Keywords for this recipe:For 12 people, you will need:
- 1
0 kg 4 g raw sauerkraut - 2
2 Morteaux sausage - 3
0 kg 2 g smoked pork belly (or thick cut streaky bacon) - 4
0 kg 2 g pork shoulder - 5
0 kg 4 g potatoes - 6
2 glasses dry white wine - 7
2 onions - 8
6 tablespoons goose fat - 9
1 lemon - 10
salt - 11
pepper
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 42 min. | 1 hour 42 min. | 2 hours 24 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 2 - 20 min.
Peel and wash medium size 0 kg 4 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 0 kg 2 g smoked pork belly (or thick cut streaky bacon) and 0 kg 2 g pork shoulder into fairly large pieces.
Melt 6 tablespoons goose fat in a large pan on high heat fire, and when lightly smoking add pieces of meat.
Melt 6 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 0 kg 4 g raw sauerkraut, stir well.
Stage 8 - 5 min.
Pour in 2 glasses dry white wine, if possible a wine from Alsace like Sylvaner or Riesling, stir again.
Stage 9 - 30 min.
Put meat on top and 2 Morteaux 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,250 Kcal or 30,354 Kj | 296 gr | 287 gr | 546 gr |
| 362 % | 114 % | 27 % | 83 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 166 Kcal or 695 Kj | 7 gr | 7 gr | 12 gr |
| 8 % | 3 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 604 Kcal or 2,529 Kj | 25 gr | 24 gr | 46 gr |
| 30 % | 9 % | 2 % | 7 % |
How much will it cost?
- For 12 people : 22.04 €
- Per person : 1.84 €
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: You can check-out other recipes which use it, like for example: Seafood sauerkraut, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Pork roast with herbs, Seafood sauerkraut, Pan-baked hash brown (Hash-brown casserole), Chilli langoustines, ... All |
 | Pork shoulder: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, ... All |
 | Smoked pork belly (or thick cut streaky bacon): You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Mornay onion tart, Boeuf (beef) bourguignon, Warm lentil salad, ... All |
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