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Alsatian choucroute (Sauerkraut) Thérèse

Alsatian choucroute (Sauerkraut)

Sauerkraut, Alsatian dish par excellence is, contrary to popular belief, both digestible and dietetics. With only 20 calories per 100g, it is rich in potassium, calcium, fiber and vitamin C

For 6 people:
- 1.5 kg of raw sauerkraut /
- ½ pallet salted (600g) /
- ½ pallet smoke (600g) /
- 600g salted pork ribs /
- 600g smoked bacon (pork) /
- 600g fresh breast /
- 6 sausages Lorraine / Alsace
- 12 knacks or frankfurters /
- [Alternative for sauerkraut Royal complete with
- 6 liver dumplings and 6 small black pudding] /
- a bottle of Riesling / 1 small glass of schnapps /
- 40g margarine /
- 4 to 5 cloves garlic, minced /
- 3 bay leaves /
- 4 cloves /
- 20 bays juniper /
- 14 bays coriander /
- 10 black peppercorns /
- a pinch of cumin /
- 1 tablespoon of salt /
- 2 onion / garlic /
- ¼ L broth / pepper /
- 1 Terrine pottery.

Preparation: Pour over cabbage in boiling water, drain in a colander and repeat this operation again. Cabbage should be white and well off. Add the cabbage bouquet garni (bay leaf, cloves, juniper berries, coriander, peppercorns, black peppercorns, cumin, a little salt, ¼ L broth) and mix. Melt margarine in a pan and fry the chopped onion and minced garlic without browning. Add 50 cl of Riesling from Alsace and a glass of water with broth melted. Line the bottom of the terrine with the slices of bacon. Arrange the sauerkraut on top of keeping two handles to the end. Pour a small glass of schnapps all the sauerkraut, put the meat and sausages on the cabbage and cover with the remaining sauerkraut 2 handles. Close terrine with lid and simmer at 230 ° 2:30. After cooking and serving at the table eating

Before the first use immersed the pottery 12 hours in cold water.

According the Alsatian vines
- Crémant d’Alsace
- Sylvaner
- Riesling

 
 
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