The recipe for Alsatian Sauerkraut with Riesling

Appreciated by all, Alsatian sauerkraut is a typical dish of the eastern terroir. Rich and generous, sauerkraut is an ideal dish for winter. 

Ingredients of the Alsatian sauerkraut for 6 people:

• 1.5kg of raw sauerkraut cabbage, i.e. 250g per person
• 3 onions
• 3 Montbéliard sausages
• 6 sausages from Strasbourg
• 225g smoked breast
• 900g potatoes
• 1 bouquet garni
• 1 bottle of Riesling
• 5 tablespoons of oil
• 2 cloves
• 15 juniper berries
• salt and pepper

Preparation of sauerkraut 

• In a large pot, boil a large amount of water. Immerse the raw cabbage and cook for 10 minutes. After cooking, wring out the cabbage in a cloth.
• In a casserole dish, put the oil and melt the onions. Add the sauerkraut, smoked breast, cloves, juniper berries, bouquet garni. Pour the bottle of Riesling. Cover the casserole and simmer over low heat for 1h00.
• After 1:00 of cooking, add the Montbéliard sausages by incorporating them into the sauerkraut. Let it cook for 10 minutes. After 10 minutes of cooking, add the Strasbourg sausages and cook again for 10 minutes.
• Separately, steam the potatoes for 20 minutes.
• Before the end of cooking, add the cooked potatoes under the sauerkraut. Sauerkraut is ready to serve!

The vol au vent is usually served as a hot starter, but can also be served as a main course