For 6 people · 1 clay terrine
Sauerkraut, the quintessential Alsatian dish, is — contrary to popular belief — both light and easy to digest. With only 20 calories per 100 g, it is rich in potassium, calcium, fibre and vitamin C.
Ingredients
- 1.5 kg raw sauerkraut
- ½ salted pork shoulder (600 g)
- ½ smoked pork shoulder (600 g)
- 600 g salted pork ribs
- 600 g smoked bacon
- 600 g fresh pork breast
- 6 Lorraine/Alsace sausages
- 12 knacks or frankfurters (alternatively, for a "choucroute royale": add 6 liver dumplings and 6 small black puddings)
- 1 bottle Riesling
- 1 small glass of schnapps
- 40 g margarine
- 4 to 5 garlic cloves, minced
- 3 bay leaves
- 4 cloves
- 20 juniper berries
- 14 coriander seeds
- 10 black peppercorns
- A pinch of cumin
- 1 tbsp salt
- 2 onions
- ¼ L broth
- Pepper
Preparation
- Pour boiling water over the sauerkraut and drain in a colander; repeat once more. The sauerkraut should be white and well drained.
- Tie a bouquet garni (bay leaf, cloves, juniper berries, coriander, peppercorns, a little salt) and add it to the sauerkraut with the ¼ L broth; mix well.
- Melt the margarine in a pan and gently cook the chopped onion and minced garlic without browning. Add 50 cl Riesling and a glass of water with the melted broth.
- Line the bottom of the terrine with the bacon slices, then arrange half the sauerkraut on top.
- Pour the schnapps over the sauerkraut, add the meats and sausages, then cover with the remaining sauerkraut.
- Close the terrine with its lid and simmer at 230°C for 2 hours 30 minutes.
- Serve straight from the terrine at the table.
Serving suggestion
Riesling or Crémant d'Alsace.
Care tip: before first use, soak the pottery in cold water for 12 hours.
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