Sauerkraut Alsatian style

Ingredients for 6 servings:

• 250 g pork (belly meat)
• 500 g pork knuckle(s)
• 1 onion(s)
• 3 carnations
• 40 g lard
• 1 ½ kg sauerkraut
• 250 g bacon, streaky
• 250 g smoked pork (shoulder)
• 2 garlic cloves
• 5 juniper berries
• 1 bay leaf
• 250 ml wine (Riesling), dry
• 4 sausages (cooked sausages)
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Alsatian chocolate route

Rinse the meat under running water and pat dry. Peel the onion and stud it with cloves. Melt the lard and add half of the sauerkraut. Add the pork belly, pork knuckle, onion, bacon, pork shoulder, garlic, and bay leaf to the sauerkraut. Cover with the remaining cabbage. Pour the wine over it, bring the dish to a boil, and simmer for 1.5–2 hours, turning the meat occasionally. Shortly before the end of the cooking time, heat the cooked sausages. Slice the cooked meat. Season the sauerkraut with salt and pepper and place on a preheated platter. Arrange the meat and sausages on top. Serve with boiled potatoes or mashed potatoes, if desired. Drink: dry Riesling.