- 2 onions
- 1 Garlic clove
- 3 EL clarified butter
- 2 Can (s) (850 ml) Sauerkraut li>
- 1/4 l dry white wine (e.g. Alsatian Riesling)
- 2 TL span> Vegetable stock (instant)
- 8 Juniper berries
- 2–3 cloves
- 2 Bay leaves
- span> Salt and pepper
- 200 g smoked bacon
- 1 kg span> triggered lean Kasselernacken (in the piece)
- 6 Ham sausages (e.g. B. Saucisse de Montbéliard)
- 500 g Potatoes
- Peel onions and garlic, dice finely. Heat the lard in a roaster or casserole. Steam the onions and garlic until translucent. Add the sauerkraut, wine, 350 ml water, stock, juniper, cloves, bay leaves and a little salt and pepper, bring to the boil.
- Thinly cut the bacon rind. Add the rind, bacon, smoked pork and sausages to the sauerkraut and cover everything for 1 1/4 - 1 1/2 hours. Possibly. Pour some more water.
- Approx. 40 minutes before the end of the cooking time, peel, wash and cut the potatoes into large pieces. Fold the potatoes into the sauerkraut and cook for at least 30 minutes until they are done.
- Choucroute, possibly with a little salt (the sauerkraut can be salty enough with the bacon and smoked pork) and pepper. Remove the bacon rind. Remove the smoked pork and bacon and cut into slices.
- Arrange everything. Serve with Dijon mustard.
1 person approx.:
- 650 kcal li>
- 24 g protein
- 47 g fat
- 23 g carbohydrates