For 8 guests:
2 kg of uncooked sauerkraut
3 cloves of garlic
200 gr goose fat
Â½ litre Riesling wine
1 litre water
Bouquet garni in a muslin made with:
2 cloves, 1 bay leaf, 1 sprig of thyme, 6 juniper berries and 12 pepper corn.
1 smoked pork shoulder
1 Pork knuckle,slightly cured
1 rack of pork
400 gr smoked pork belly
8 Strasbourg sausages
Wash off the uncooked sauerkraut several times, then drain excess water by pressing carefully.
Melt the goose fat in a large pot and sweat off the onions until soft. Add the wine and the water and bring to the boil. Next add the smoked shoulder, the pork knuckle, the rack of pork and the pork belly as well as the small bag of spices and the sauerkraut. Salt lightly; cover with greaseproof paper and a lid. Cook in the oven during 1 Â½ hours at 350Â°F (180Â°C or th6).
Meanwhile, cook the Strasbourg sausages in simmering water for 10 minutes.
Remove the meat from the pot, slice it and arrange it on a tray around the sauerkraut. Add the sausages and some steamed potatoes if you wish.
Sauerkraut can also be used in other recipes, in accopaniement of a grilled salmon steak, roasted monkfish or filets of guinea fowl or pheasant, etc.
My personal “tip” is that sauerkraut tastes really good if it is served with apples. You may for example braise some pork filets, deglazing them with some cider vinegar, some cream or some bouillon. Then you can coat the pork filets with this sauce and serve some sauerkraut, in which you would have added some dices of RAW apple, to the side.
The flavour and the texture of this dish will take you to new tasting heights…