Ingredients
- 2 Montbéliard sausages: These are smoked pork sausages from the Franche-Comté region of France, known for their strong flavor.
- 8 Strasbourg sausages: Also known as Frankfurter or Wiener, these are smooth, pink sausages traditionally made from pork.
- 150g smoked breast: This can be pork or turkey breast, smoked for enhanced flavor.
- 1kg raw sauerkraut: Fermented cabbage, which forms the base of this dish.
- 2 onions: These should be peeled and finely sliced.
- 600g potatoes: Choose a firm variety that holds up well when steamed.
- 1 bouquet garni: A bundle of herbs, typically thyme, bay leaf, and parsley, tied together or placed in a cheesecloth.
- 1 bottle of Riesling wine: A dry white wine that complements the sauerkraut.
- 3 tbsp. vegetable oil: For cooking the onions.
- 1 clove: Adds a hint of sharp, sweet flavor.
- 10 juniper berries: These berries add a distinctive aromatic flavor to the dish.
- Salt and pepper: To taste.
Preparation Steps
- Prepare the sauerkraut:
- Boil a large pot of water.
- Immerse the raw sauerkraut and boil for 10 minutes.
- Drain and rinse the sauerkraut with cold water.
- Squeeze out excess water using a clean cloth.
- Cook the base:
- Heat the oil in a large casserole dish.
- Add the sliced onions and sauté until they are soft and translucent.
- To the onions, add the drained sauerkraut, smoked breast (cut into large pieces), clove, juniper berries, and bouquet garni.
- Pour in the entire bottle of Riesling wine.
- Cover and let simmer on low heat for about 1 hour.
- Add the sausages:
- After the sauerkraut has simmered for 40 minutes, embed the Montbéliard sausages into the sauerkraut.
- Let them cook together for 20 minutes.
- Add the Strasbourg sausages after the Montbéliard sausages have been cooking for 10 minutes, allowing them to warm through without splitting.
- Steam the potatoes:
- While the sausages are cooking, steam the potatoes in a separate pot for about 20 minutes or until they are tender.
- Serve:
- Slice the Montbéliard sausages into thick rounds and the smoked breast into large lardons.
- Arrange these along with the whole Strasbourg sausages on top of the sauerkraut.
- Serve with the steamed potatoes on the side.
Tips
- Tasting: Check the seasoning of the sauerkraut after it has simmered and adjust the salt and pepper as needed.
- Presentation: Serve in the casserole dish for a rustic look, or arrange on a platter for a more refined presentation.
- Pairing: A glass of Riesling or a similar dry white wine pairs wonderfully with this dish.
Enjoy your meal! This traditional Alsatian dish is perfect for a hearty and satisfying meal, especially during the colder months.