Autumn Sauerkraut: Easy Traditional Recipe
Choucroute garnie is an iconic dish that warms the hearts during the fall months. With seasonal ingredients, it becomes even more delicious.
Ingredients
- 1 kg of raw sauerkraut
- 500 g pork shoulder
- 4 sausages (Montbéliard or Frankfurt type)
- 200 g smoked bacon
- 1 onion
- 2 bay leaves
- 5 black peppercorns
- 1 glass of dry white wine
- 1 teaspoon caraway seeds
- Salt to taste
- Olive oil
Instructions
Meat preparation : In a large saucepan, brown the chopped onion in a little olive oil. Add the pork shoulder and the smoked bacon cut into large pieces. Brown lightly.
Cooking the sauerkraut : Add the sauerkraut, bay leaves, peppercorns, caraway seeds, and white wine. Mix everything together and add a little water if necessary. Let simmer over low heat for about 1 hour.
Adding the sausages : After an hour of cooking, add the sausages on top of the sauerkraut, cover and continue cooking for 30 minutes.
Service : Serve hot, accompanied by steamed potatoes or crusty bread.
And there you have it! Enjoy this comforting and tasty dish, perfect for family meals on cool fall evenings.