Sauerkraut garnished with my mother (with tips so easy to make) Ingredients: 33 cl of - beer - 1 onion - black pepper, thyme, bay leaf, garlic 2 kg of - cooked sauerkraut (I wash it completely in water to remove the taste...) if not cooked, blanch it. 6 Strasbourg sausages - 3 smoked sausages ½ pallet - of small salted meat 1 Morteau sausage - 1 small piece of - garlic sausage - 1 pork rind 500 g of - potatoes.
Utensils：
- 1 casserole dish- 1 saucepan- pots and pans 1 electric slow cooker-
Total time: 2h30 Preparation: 1h30 Rest: - Cooking: 1h
Phase 1
Remember to put your little salty dyears a large volume of water the day before!!!
Phase 2
In a casserole dish, brown the onion, add the beer and let it evaporate a little. Then add the rind (at the bottom of the casserole) + the rinsed salted pork + the whole smoked brisket. Close the casserole dish and let cook for about 25 minutes.
Phase 3
Meanwhile, cook the Morteau sausage in a pan of water.
Phase 4
Reserve everything (even the juice), except the rind. Put the following ingredients in the casserole in order: half the cabbage + meat + smoked sausages + Morteau sausage + chopped garlic + a little salt, a few peppercorns + thyme + bay leaf + half the reserved juice + rest of the cabbage with again salt, pepper and chopped garlic and the rest of the juice.
Phase 5
Close the casserole dish for 30 minutes.
Phase 6
About 15 minutes before serving, cook the Strasbourg sausages andanother year potatoes.
Phase 7
For the presentation, I present in several dishes: 1 with cabbage + Strasbourg sausages and slices of garlic sausage on top and another with all the meat and potatoes around...
Utensils：
- 1 casserole dish- 1 saucepan- pots and pans 1 electric slow cooker-
Total time: 2h30 Preparation: 1h30 Rest: - Cooking: 1h
Phase 1
Remember to put your little salty dyears a large volume of water the day before!!!
Phase 2
In a casserole dish, brown the onion, add the beer and let it evaporate a little. Then add the rind (at the bottom of the casserole) + the rinsed salted pork + the whole smoked brisket. Close the casserole dish and let cook for about 25 minutes.
Phase 3
Meanwhile, cook the Morteau sausage in a pan of water.
Phase 4
Reserve everything (even the juice), except the rind. Put the following ingredients in the casserole in order: half the cabbage + meat + smoked sausages + Morteau sausage + chopped garlic + a little salt, a few peppercorns + thyme + bay leaf + half the reserved juice + rest of the cabbage with again salt, pepper and chopped garlic and the rest of the juice.
Phase 5
Close the casserole dish for 30 minutes.
Phase 6
About 15 minutes before serving, cook the Strasbourg sausages andanother year potatoes.
Phase 7
For the presentation, I present in several dishes: 1 with cabbage + Strasbourg sausages and slices of garlic sausage on top and another with all the meat and potatoes around...