🇫🇷 Choucroute Garnie
A traditional Alsace dish loaded with sauerkraut, assorted sausages, and tender pork, perfect for a hearty meal.
Ingredients:
Sauerkraut – 1 kg
Smoked sausages – 4 pieces
Fresh sausages – 4 pieces
Pork belly – 500 g
Potatoes – 600 g
White wine – 250 ml
Juniper berries – 1 tbsp
Cloves – 3
Bay leaves – 2
Black pepper – to taste
Instructions:
Rinse the sauerkraut under cold water and drain.
In a large pot, place sauerkraut, juniper berries, cloves, bay leaves, and white wine.
Add the pork belly and simmer for 1 hour.
Add sausages and cook for an additional 30 minutes.
Boil potatoes separately in salted water until tender.
Serve everything hot, arranging meat, potatoes, and sauerkraut on a large platter.