© 2005-2023 A.F.Touch. All rights reserved

Alsatian's sauerkraut

From the one star french chef Patrick Asfaux

Alsatian's sauerkraut
Instagram buttonDiscord buttonFacebook buttonTwitter button

4.8/5 (119 votes)
Prepare time :
Cooking time :
Total time :
For 8 guests
  1. 2 kg of uncooked sauerkraut
  2. 2 onions
  3. 3 cloves of garlic
  4. 200 gr goose fat
  5. ½ litre Riesling wine
  6. 1 litre water
  7. Bouquet garni in a muslin made with:
  8. 2 cloves, 1 bay leaf, 1 sprig of thyme, 6 juniper berries and 12 pepper corn.
  9. Garnish :
  10. 1 smoked pork shoulder
  11. 1 Pork knuckle,slightly cured
  12. 1 rack of pork
  13. 400 gr smoked pork belly
  14. 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 ½ hours at 350°F (180°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...
credits photo : Chef patrick