Sauerkraut a La Alsacienne
Transport your taste buds to the heart of Alsace with this comforting and flavorful recipe for Sauerkraut à la Alsacienne. This traditional French-German fusion dish combines tangy, tender sauerkraut simmered with fragrant juniper berries, caraway seeds, and dry Riesling for a rich and aromatic base. It’s then layered with smoky pork belly, hearty sausages like kielbasa and bratwurst, and buttery potatoes, creating a one-pot masterpiece perfect for cool-weather meals. Slow-cooked to perfection, this hearty recipe strikes the perfect balance between savory, smoky, and tangy flavors, making it a crowd-pleasing centerpiece for your dinner table. Serve it up with crusty bread and a crisp glass of Riesling for an authentic Alsacian experience that’s both rustic and refined.
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Recipe Information
Ingredients
- 900 grams Sauerkraut
- 250 grams Smoked pork belly (or bacon)
- 250 grams Smoked sausage (e.g., kielbasa or Morteau)
- 250 grams Bratwurst or white sausage
- 4 medium Potatoes
- 1 large Onion
- 2 cloves Garlic cloves
- 250 ml Dry white wine (e.g., Riesling)
- 250 ml Chicken or pork stock
- 6 whole Juniper berries
- 1 Bay leaf
- 3 whole Cloves
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the sauerkraut under cold water to reduce its acidity, then let it drain in a colander.
Peel and finely slice the onion. Mince one garlic clove and leave the other whole.
In a large, heavy-bottomed pot or Dutch oven, add the smoked pork belly (or bacon) and cook over medium heat until lightly browned. Remove the pork and set aside.
Use the rendered fat in the pot to sauté the onion for 5 minutes until soft and translucent. Add the minced garlic and stir for 1 minute until fragrant.
Add the drained sauerkraut to the pot, followed by the smoked pork belly, juniper berries, bay leaf, cloves, and caraway seeds. Stir gently to combine.
Pour in the white wine and chicken or pork stock. Stir, cover, and bring to a simmer over medium heat.
Lower the heat and simmer gently for 1 hour, stirring occasionally. Add a little water if the mixture becomes too dry during cooking.
After 1 hour, peel and halve the potatoes and add them to the pot. Nestle the smoked sausage and bratwurst into the sauerkraut mixture.
Cover again and continue cooking for another 50-60 minutes, or until the potatoes are tender and the flavors have melded together.
Season with salt and black pepper to taste, and remove the bay leaf, cloves, and whole garlic clove before serving.
Serve the dish hot, arranging the sauerkraut, potatoes, sausages, and pork belly on a large platter. Garnish with fresh parsley if desired, and pair with crusty bread and additional Riesling for a perfect Alsacienne experience.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.1 g | 374% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 17934 mg | 780% | |
| Total Carbohydrate | 260.5 g | 95% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 41.6 g | ||
| Protein | 130.8 g | 262% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 679 mg | 52% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 7964 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
