Alsace's answer to abundance, this fermented cabbage feast dates to the Renaissance, featuring three pork varieties and three sausages, steamed in Riesling with juniper and caraway.
Ingredients
- 2kg sauerkraut (fresh
- not canned)
- 500g smoked pork shoulder
- 300g bacon slab
- 4 assorted sausages (Morteau
- Strasbourg
- Frankfurt)
- 2 potatoes per person
- 2 onions
- 10 juniper berries
- 1 tbsp caraway seeds
- 500ml dry Riesling
- duck fat
- pork stock
Instructions
Rinsing
Wash sauerkraut thoroughly in cold water, changing twice. Squeeze dry.
Aromatics
In large braising pot, sauté sliced onions in duck fat until golden. Add caraway and juniper, bruised.
Layering
Place bacon slab at bottom. Add half sauerkraut. Arrange pork shoulder and smoked meats. Cover with remaining sauerkraut.
The Steam
Pour Riesling and stock to barely cover. Bring to boil, then reduce to bare simmer. Cover tightly.
Long Cooking
Cook 2.5 hours, adding liquid if needed. In last 45 minutes, add sausages (pricked) and scrubbed potatoes.
Plating
Remove bacon and slice. Arrange meats on platter with cabbage and potatoes. Serve with mustard and rye bread.