Alsace Sauerkraut – Bruno Albouze

Rub the pork shoulder generously with coarse salt, cover, and refrigerate overnight.

Rinse the meat well under running water and set aside.

Cut onions into thin slices and chop a few cloves of garlic.

Soak the raw fermented cabbage in cold water for about 20 minutes, drain, and repeat.

In a large pot, melt duck fat with juniper berries and coriander seeds.

Add the rinsed pork shoulder, cover with water, and add the sliced onions, garlic, herbs, and black pepper.

Bring to a boil and cook for 2 and 1/2 hours.

Melt duck fat in a separate pan and add onion slices with garlic and juniper berries, cooking until fragrant.

Add half of the raw fermented cabbage to the pan, then add the smoked pork belly, covering it with the remaining cabbage.

Pour in the Riesling white wine, bring to a boil, and cover the pan.

Cook on low heat for 2 and 1/2 hours on the stove or at 300°F (150°C) in the oven.

After 2 and 1/2 hours, add potatoes and MTO sausages to the pot and cook for an additional 30 minutes before turning off the heat.

Remove the smoked pork belly and refrigerate everything until ready to serve.

Pass the broth through a sieve to separate the cooked ingredients from the liquid.

Reheat everything in the broth before serving, adding gacks and garlic sausages.

Equipment Needed

Spice Level:

Dietary