2 Montbéliard sausages (smoked) that can be cut in two
1 cervelas sausage
1 Strasbourg sausage per person
1 bottle of Riesling
1 pound (500g) potatoes
Do not salt
Cookware
1 Dutch oven
1 dish for the potatoes
Preparation
Wash the cabbage once quarterly starting from September. For example, if you're making the sauerkraut in September, 1 washing is enough. If making in December, wash 2 times. If making in March wash 3 times with water, etc... Sauerkraut is fermented cabbage, so it becomes more acidic with time! In short, rinse well and make sure to press it with your fingers while rinsing.
Place one onion, cut in four, at the bottom of a large Dutch oven and sauté in a little oil or lard. Add half of the sauerkraut, well drained. Then add the smoked shoulder, bacon, and Montbéliard sausage. Cover the meat with the remaining sauerkraut and then add a mixture of half water with the bouillon cub/half Riesling into the Dutch oven until the sauerkraut is completely covered by the liquid. Add the coriander seeds and cook over low heat for about 2 hours.
About 15 minutes before the end of cook time, add the potatoes (cooked separately in water or steamed), the Strasbourg sausages (these tend to burst if overcooked, so if you are not sure of serving time, cook these separately for 10 minutes in water) and the cervelas sausage cut into two lengthwise.
To serve: make a dome with the sauerkraut. Place the sausages on top and serve the potatoes and meat on the side
Do not forget the Alsatian sweet mustard :-)
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Final Thoughts
Laurence's Alsatian recipe :-)
Serve with Riesling wine!
Discover some of my ideas for sauerkraut ici: what to serve it with, some other Alsatian dishes, etc.
