Choucroute A L'Alsacienne Recipe


MethodMain Ingredient


 Sauerkraut2 Quart (Use Canned Or In Bulk)
 Pork rind/Salt pork1
 Garlic2 Clove (10 gm), chopped
 Freshly ground black pepper To Taste
 Dry white wine1 Cup (16 tbs)
 Onion1 , stuck with 4 cloves
 Garlic4 Clove (20 gm) (For The Onion)
 Frankfurters1 Cup (16 tbs)


1. Wash the sauerkraut, drain and squeeze out liquid.
2. Line a heavy kettle with pork rind or thin slices of salt pork. Add the sauerkraut, garlic, pepper and enough wine to cover. Add the onion stuck with cloves.
3. Cover tightly and cook in a preheated moderate oven (325° F.) or simmer gently on top of the stove three and one-half to four hours. Add more wine as necessary.