Alsatian Style Sauerkraut

It’s good that it’s still so nice and cool – you can still make something really hearty… Jean Marie Dumaine’s winter recipe has sauerkraut as the main ingredient and is called choucroutte. The Alsatian form smoked pork belly in her stew and salted stilts, also selchkaree or back, it can even be beef brisket. The sausages must be of different types, Strassburgers (a bit like Frankfurter sausages) and coarse Mettwurst sausages. For the French, this type of sauerkraut dish is a cult food, says our Jean Marie Dumaine, which should definitely be cooked with fresh sauerkraut First, rinse the sauerkraut in a large baking bowl full of water and squeeze it heartily with both hands, then loosely pull the sauerkraut apart with your fingers. Remove the skin from two onions, halve them lengthwise and cut them into fine strips, then sauté them in a very large saucepan in lard until soft, add the sauerkraut, season with salt, season with pepper, add a pinch of sugar and the juniper berries, mix everything together thoroughly. Cut the cleaned carrots into big pieces, spike the peeled onion with the cloves.

Then put the carrots, the bunch of herbs and the spiked onion into the sauerkraut together with the pieces of meat and the met sausages. Extinguish with the white wine and pour in enough water to just cover everything together. Put the lid on and cook for 90 m

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