This is part two (here is part one) of my choucroute posts. I started the “chou” (cabbage not to be confused with Pâte à choux) over 3 months ago and it has been fermenting (this is a nice word for rotting) in my cellar ever since. I promised in part one that when it was done I would share the recipe… (wow two recipes in the same week)
Now that the sauerkraut is ready… here is the recipe for Choucroute Alsacienne.
I am going to kind of give the “traditional recipe” and let you know where I change it. The original recipe comes from one of my wife’s alsacienne recipe books.
- 1.5 kg. of Sauerkraut
- 2 teaspoons of goose fat (I would love to add this but it is hard to find)
- 2 oignons (I only use one per batch)
- 2 whole cloves (I use three to five… mine are always old)
- 2 bay leaves
- 6 juniper berries
- 5 whole coriander seeds
- 1/3 liter of white wine (I use Pinot Gris… or Riesling)
- Salt and pepper (to taste)
- 1 ham knuckle
- 1 pallete de porc fumee (I don’t know exactly what this is in English… You can substitute a smoked ham… do not use smoke hamhock or shank… too much smoke taste)
- 750 grams of pork belly (I use salt cured pork)
- 6 Saucisse de Strasbourg (I use hot dogs… but the best I can find)
- 12 quenelles de foie (I don’t use this… they are liver dumplings “Lewerknepfle”)
- 6 potatoes (red potatoes)
When in alsace I tell the butcher that I am making a “coucroute” and need the meat and they always get me everything I need… At home I pick out a good ham (already cooked), some salt cured pork belly and the best hotdogs I can find (usually at the german market).
Rinse sauerkraut and drain off all water and place it in the pot.
You need to cover and simmer at medium heat for about 45 minutes. While it is simmering peel the potatoes
Here is the final plate… I eat it just plain but my wife always has mustard. Very delicious… We have served this to many people who say they don’t usually like sauerkraut but the love this one…( of course they could be just lying to be nice ) try it and you be the judge… I think you will love it.