SAUERKRAUT A'LA 'ALSACIENNE

Sauerkraut A'la 'alsacienne image

This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.

Provided by Bergy

Categories Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

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Ingredients

1 (19 ounce) can wine-cured sauerkraut
1/2 lb bacon, chopped
1 large carrot, thinly sliced
2 onions, thinly sliced
2 tablespoons parsley, chopped
1 bay leaf
2 tablespoons celery leaves, chopped
1 beef bouillon cubes, softened in boiling water or 1 tablespoon beef base, sprinkled in
1/2 cup dry white wine

Steps:

Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
Meanwhile fry the chopped bacon til crisp.
Add the onions& carrot and saute for about 8 minutes.
Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.

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African Rum Guild

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I've been looking for a good sauerkraut recipe and this one is a keeper! The flavors were amazing and it was so easy to make. I served it with mashed potatoes and a side of applesauce and it was a hit with my family. Will definitely be making this ag

Clarain Matthys

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This was a great recipe! The sauerkraut was tangy and flavorful, and the pork was tender and juicy. The whole dish came together perfectly. I will definitely be making this again.

Ishana Sahadat

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This sauerkraut dish was a delightful culinary journey to Alsace! The flavors were rich and complex, with a perfect balance of sweet, sour, and savory. The pork and sausage were tender and flavorful, and the sauerkraut had a wonderful tang. I served

Syed Ramim

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This dish was a bit too salty for my taste. I think I would have preferred to use less salt in the recipe.

Laila But rua

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The recipe was easy to follow and the dish turned out great! The sauerkraut was tangy and flavorful, and the pork was tender and juicy. I will definitely be making this again.

Ushlyfresh Andy

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This dish was a bit too sour for my taste. I think I would have preferred a less tangy sauerkraut.

Nabina Shrestha

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I made this dish for a dinner party and it was a huge success! Everyone loved the flavors and the sauerkraut was the perfect tangy addition to the pork. I will definitely be making this again.

Johnine Jones

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This was a great recipe! The sauerkraut was tangy and flavorful, and the pork was tender and juicy. The whole dish came together perfectly. I will definitely be making this again.

Trayvon Barnes

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lalkhan buriro

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Delicious! The sauerkraut was tangy and flavorful, and the pork was tender and juicy. The whole dish came together perfectly. I will definitely be making this again.

Ngeletshedzo Tshamano

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Easy to make and delicious. I used smoked sausage instead of the pork shoulder and it turned out great! The sauerkraut was tangy and flavorful, and the sausage added a nice smokiness. I will definitely be making this again.