French Alsatian Garnished Sauerkraut | French Bistro Recipe

Dissolve salted pork shoulder in cold water overnight, changing the water 2-3 times.

Prepare smoked pork and smoked sea loin; no need to dissolve these.

Warm certain US sausages in water at 75 degrees Celsius, avoiding boiling point.

Taste raw sauerkraut to check acidity; do not rinse if it's fresh.

Choose potatoes; wash and leave skin on.

Prepare onions by cutting them in half, then slicing finely.

Chop garlic into small pieces.

Heat duck or goose fat in a frying pan until hot, then add garlic and onions.

Once garlic is browned, remove from heat and let cool slightly.

Add onions, garlic, bay leaves, caraway seeds, and juniper berries to the sauerkraut and mix.

Prepare a deep oven dish for the sauerkraut and meats.

Layer sauerkraut in the dish, add smoked sea loin, beer, and white wine, and a few tablespoons of duck or goose fat.

Place in the oven at 150 degrees Celsius for 2 hours without preheating.

After 2 hours, check the smoked ham hock; it may need an additional 30 minutes.

Add more beer and wine if necessary, then return to the oven.

After cooking, remove meats and check tenderness; they should not fall off the bone.

Add pork shoulder back into the sauerkraut and mix.

Rinse potatoes in cold water, then fill a pan with cold water and add potatoes.

Bring potatoes to a boil; cook for about 10 minutes once boiling.

Check pork shoulder after another half hour; stir sauerkraut and add water if needed to avoid drying out.

Add cooked pork belly, motel sausages, and smoked sausages to the sauerkraut.

Lower oven temperature to 150-160 degrees Celsius and cook for another 30 minutes.

Slice smoked sea loin into 6-8 mm slices and warm in the oven for half an hour before serving.

Slice garlic sausage into 6-7 mm slices and warm for the last 10 minutes with the sauerkraut.

Warm certain US sausages in water at 75 degrees Celsius for 5-10 minutes before serving.

Equipment Needed

Spice Level:

Dietary