Choucroute d'alsace

Name: choucroute d'alsace
Cook time: 35 min
Total time: 220 min
Yield: 6
Cuisine: French
Ingredients: 250 g fat bacon cubes; 6 onion; 2 garlic; 8 clove; 1 tl black peppercorns; 1 tl juniper; 6 dried laurel leaves; 2 bag sauerkraut à 500 g, drained; 250 g ham; 200 g sauerkraut bacon; 1 bottle White wine eg Pinot Blanc Cave de Beblenheim; 200 g fresh frankfurters; 1 kg sticking potato peeled; 150 g baking bacon thick slices

Sauerkraut dish with bacon, ham and ham sausage

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Let the fat bacon cubes melt in a pan with a thick bottom without oil or butter over very low heat in about 45 minutes. Stir occasionally.
Place them on a plate with a slotted spoon. Allow to cool and keep covered with cling film.
Cut the onions in half rings and the garlic fine. Add the onions to the bacon fat and bake for 20 minutes on medium heat, shoving regularly.
Bake the garlic for the last 5 minutes. Meanwhile, rinse the cheesecloth well under the tap.
Put in the cloves, the peppercorns, the juniper berries and the bay leaves and tie them tightly with the kitchen rope.
Put half of the sauerkraut in a high pan. Spoon the bacon fat and half of the onions with garlic.
Put the hampen, the sauerkraut bacon and the bag of spices on it. Cover with the rest of the sauerkraut and the rest of the onions.
Pour in the wine and bring to the boil. Put the lid on the pan and simmer for 2 1/2 hours on very low heat. Add the sausage for the last 5 minutes.
Meanwhile, cook the potatoes in 20 minutes. Fry the fat bacon cubes in a frying pan with non-stick coating without oil or butter in 3 min. Again crispy.
Heat the grill pan at the last minute and bake the bacon on one side for 1 min.
Divide the sauerkraut mixture over 6 plates. Pull the hampen with a fork. Remove the bag of spices.
Cut the sauerkraut bacon into slices and spread with the hampen, the frankfurters and the bacon over the sauerkraut.
Spoon the potatoes and sprinkle with the fat bacon cubes.