Alsatian Choucroute

Technical stages for Alsatian Choucroute :

• Peel the potatoes and boil them.
• As soon as it starts boiling, check the potatoes with the tip of a knife. The potatoes should be tender. When finished, leave the potatoes in the water to keep them warm.
• Melt the lard in a cast iron pot and put half of the sauerkraut on top of it. Add the Riesling and cook over low heat.
• Add the hams cut in two and the sliced pork blade.
• Over stong heat, cook the slices of smoked belly on both sides.
• Put them in the pot and cook, lid on.
• Cook the Strasbourg sausages in salted boiling water for about 10 minutes.
• Add them to the cabbage and simmer with the lid on until serving.
• If needed, add a bit of Riesling or water to prevent the sauerkraut from sticking to the botton of the pot.
• Transfer the warm choucroute into plates or a large oval dish, surrounding with meat and potatoes.
• In Germany, people commonly have choucroute with mashed potatoes.