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Ah, Alsatian sauerkraut… This dish is a bit like an old family story, you know? Every time I make it, it takes me back to those winter evenings when the house smelled of fermented cabbage and smoked meat. Not glamorous at all, but terribly comforting.
Honestly, I’ll admit that the first time, I almost burned everything trying to simmer my sauerkraut over high heat. Since then, I’ve learned you have to go slow and let the flavors gently unfold. I’m the type to dig into leftovers to jazz up the garnish:
And then, Alsace is the land of choices, sausages, and pieces of pork that sing in the kitchen. Everyone adds their little twist, their own variation. I like to add a bit of Riesling to the juice; it gives a little pep. After that, I’ll tell you everything, step by step, no beating around the bush.
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Basically, if you’re ready to get started, expect a kitchen that smells of tradition, with a bit of a battle between the aromas, but above all lots of happiness on the plate. Shall we?
The essential ingredients for a successful Alsatian sauerkraut
Well, before whipping out the pan, we need to agree on the basics. Sauerkraut is above all fermented cabbage (sometimes called raw sauerkraut), a little marvel full of character. As the base, we add:
- 1 kg of raw sauerkraut (which you can rinse depending on your salt tolerance);
- 500g smoked pork shoulder – I like the slightly fatty kind, it adds flavor;
- 4 Strasbourg sausages (not to be confused with Frankfurt sausage, that’s something different);
- 200 g smoked bacon cut into pieces;
- 1 onion studded with some juniper berries;
- 2 garlic cloves, because that’s the little touch that rocks;
- 1 bottle of dry Riesling (or vegetable broth for a more rustic touch);
- some potatoes, chosen according to your preference, often Charlottes or Agatas.
Note that some add a little hint of juniper or juniper berries, which delicately scent everything, but honestly, you do as you please. I’m giving you my version.
How to prepare Alsatian sauerkraut step by step, without hassle
Ok, let’s dive in. First step: sauté the onion studded with juniper berries with the smoked bacon in a large pot. I never skip this step, it fills the kitchen with such a lovely aroma. Then, throw in the raw sauerkraut (which I often rinse a bit) along with the crushed garlic.
Next, cover lightly with the Riesling (don’t hesitate to taste the bottle, sometimes it’s better than the dish, I swear). Let it simmer quietly for at least 1h30 on low heat, watching a bit to avoid disasters—yes, I burned it once, I admit it.
After an hour, add the smoked shoulder and cook for another 30 minutes. And then, add the sausages, just 15 minutes before the end. No more, because they need to keep their texture, otherwise hello to the nightmare of mushy sausage.
Ah, and don’t think it’s over when you put everything in the pot: you also have to prepare your potatoes separately, simply boiled, like Mr./Mrs. Everyone else. Personally, I find they hold better that way. But you do as you like.
The indispensable equipment to succeed at Alsatian sauerkraut like a chef
The list of what you need to prepare sauerkraut, you might say, isn’t that long. But every utensil matters, believe me.
- A large pot or a cast iron pot, that’s key. Slow cooking requires a good piece that holds heat well;
- A wooden spoon to stir it all without damaging the pot;
- A cutting board, because slicing bacon and shoulder is sacred;
- A sharp knife, no joke especially for smoked meat;
- Small saucepans for boiling the potatoes;
- A fitting lid for the pot, otherwise all the magic of slow cooking is lost.
And that’s it. No need for a fancy machine, I assure you, it’s in the slowness that the flavor builds.
Secrets to enhance your Alsatian sauerkraut, between tips and improvisations
So, here I’m going to throw you a few little tips that saved me when I was a beginner (and sometimes even now, honestly). Secret number one is patience. Let it simmer gently, don’t be tempted to turn up the heat because “it’s not cooking fast enough.”
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Then, with the cabbage, it’s a matter of getting used to it. Some rinse it several times to remove excess acidity. I just rinse it a little, usually. Sometimes I leave it longer, depending on the sauerkraut. It’s a personal choice, not a rule.
Finally, I never say no to a little glass of Riesling on the side during preparation: it sets the mood. Oh yes, and potatoes, often forgotten, are essential. They soak up the juice, especially if you leave a bit of broth at the bottom.
