Alsatian sauerkraut homemade (Choucroute maison)

For 4 people
  • 4 onions
  • 1 (approx. 1.5 kg) cured pork knuckle
  • 2 bay leaves
  • 1 TL Peppercorns
  • 150 g smoked streaky bacon
  • 2 Garlic cloves
  • 50 g Pork Lard
  • 1 kg Sauerkraut
  • Pepper
  • 3 Cloves
  • 5 Juniper berries
  • 375 ml white wine (Silvaner or Riesling)
  • Salt
  • 2 (-4) cooked sausages (Mettenden)
  • 2 (-4) cracker sausages
  • Parsley
165 minutes
easy
1.
Peel and quarter 2 onions. Wash pork knuckle. Put in a saucepan and cover with water. Season with onions, bay leaves and crushed peppercorns. Cover and simmer for approx. 2 1/2 hours. Add the bacon 1/2 hour before the end of cooking. In the meantime, peel 2 onions and garlic and dice finely. Heat the lard, sauté the onions. Add the sauerkraut, season with pepper, garlic, cloves and juniper. Deglaze with wine and cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. After 30 and 45 minutes, pour 200 ml of the pork knuckle stock over each. Try the sauerkraut now and season with salt if necessary. Scoop pork knuckle and bacon out of the broth, let sausages stand in it for about 5 minutes. Remove pork knuckle from the bones, cut the bacon into small pieces. Season the sauerkraut again to taste and serve with the meat and sausages. Sprinkle with parsley and garnish. Add mustard. Boiled potatoes taste good with it
1 person approx:
  • 1380 kcal
  • 5790 kJ
  • 81 g protein
  • 106 g fat
  • 4 g carbohydrates

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