Choucroute A L'Alsacienne Recipe
Ingredients
| 2 quarts sauerkraut, canned or in bulk | ||
| Pork rind or salt pork | ||
| Garlic | 2 Clove (5gm), chopped | |
| black pepper | 1 | |
| Dry white Alsatian wine | ||
| 1 onion, stuck with 4 cloves | ||
| Frankfurters or other meats | ||
Directions
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.
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.
Chef
