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
Change measures:
Times for this recipe
Preparation: 42 min.
Cooking: 1 hour 42 min.
All in all: 2 hours 24 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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 300 110 % | 290 30 % | 550 80 % | 7,250 360 % | 30,350 360 % |
| Per 100 g | 6 3 % | 6 1 % | 10 2 % | 170 8 % | 700 8 % |
| Per person | 20 9 % | 20 2 % | 50 7 % | 600 30 % | 2,530 30 % |
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)
Potatoes
Like these other recipes: Piedmont salad, Pan-baked hash brown (Hash-brown casserole), Normandy seafood stew, Real home-made chips* , Chilli potato wedges, ... See them all 77
Raw sauerkraut
Like these other recipes: Seafood sauerkraut, ... See them all 1
Smoked pork belly (or thick cut streaky bacon)
Like these other recipes: Soup Cornouaillaise, Warm lentil salad, 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
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.February 2nd 2020321K3.8 13 min.
Little apple and verbena tarts
A sweetcrust pastry case, filled with a smooth verbena-flavoured diplomat cream, and topped with caramelised apples. You will see how well the caramelised apples and verbena go together.January 9th 202218K 59 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018364K 14 1 day 1 hour 21 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018326K4 2 hours 30 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011243K 24.2 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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