Choucroute Alsatian

9 ingredients
7 steps

Ingredients

  • 3 pounds sauerkraut
  • 1/2 teaspoon caraway seeds
  • 12 peppercorns, or 1/4 teaspoon coarsely cracked pepper
  • 2 carrots, scraped and cubed
  • 1 pound smoked pork butt (boneless), trimmed and thickly sliced
  • 4-6 pork shoulder chops, bone removed
  • 1 cup Rhine or Alsatian wine
  • 1 teaspoon salt, or to taste
  • 1/2 pound knockwurst

Directions

  1. 1
    Combine the sauerkraut, caraway seeds, peppercorns or cracked pepper and carrots.
  2. 2
    Place in the bottom of a large kettle.
  3. 3
    Arrange the pork butt slices and the shoulder chops over the top of the sauerkraut.
  4. 4
    Add the wine and salt, cover tightly and cook over very low heat 2-3 hours.
  5. 5
    This dish tastes best if cooked a day ahead, as it should be prepared at least 6 hours before serving time and allowed to stand.
  6. 6
    Reheat, adding knockwurst, approximately 20 minutes before serving.
  7. 7
    Serve with boiled or mashed potatoes.

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