Alsatian sauerkraut Ingredients: Veggie version - 350 g of - smoked bacon - 1 - bay leaf - 1 - onion studded with 2 cloves - 1 kg of - sauerkraut - 350 g of - chuck - 1 tablespoon of - lard - 2 cloves of - garlic - 10 grains of - juniper - 25 cl of - riesling- 350 g of- potatoes- 4- Strasbourg sausages.
Utensils： 1 Lid 1 Electric slow cooker
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Rinse the sauerkraut under cold water, drain, then drainPour half into a Dutch oven.
Phase 2
Then add the smoked bacon and the blade, then cover them with the remaining sauerkraut.
Phase 3
Add the lard, the unpeeled garlic cloves, the juniper, the bouquet garni and the chopped onion.
Phase 4
Drizzle everything with white wine and cook covered over low heat for 1 hour.
Phase 5
Add the potatoes and continue cooking for 50 minutes.
Phase 6
Add the sausages, continue cooking for another 10 minutes then serve.
Utensils： 1 Lid 1 Electric slow cooker
Total time:
2h15
Preparation:
15 min -
Cooking:
2 h
Phase 1
Rinse the sauerkraut under cold water, drain, then drainPour half into a Dutch oven.
Phase 2
Then add the smoked bacon and the blade, then cover them with the remaining sauerkraut.
Phase 3
Add the lard, the unpeeled garlic cloves, the juniper, the bouquet garni and the chopped onion.
Phase 4
Drizzle everything with white wine and cook covered over low heat for 1 hour.
Phase 5
Add the potatoes and continue cooking for 50 minutes.
Phase 6
Add the sausages, continue cooking for another 10 minutes then serve.