Alsatian sauerkraut à la Didi

Ingredients for 4 servings:

• 1 kg sauerkraut (Alsatian sauerkraut)
• 1 large shallot(s)
• 2 tbsp lard
• 12 juniper berries
• 1 bay leaf
• 4 peppercorns, white
• 4 peppercorns, black
• 4 peppercorns, green
• ¼ liter vegetable broth
• 2 apples, sour (Boskoop)
• 4 pork ribs, boned
• 4 slices of bacon (50 g each)
• 4 Mettwurst sausages (Mettenden)
• ⅛ liter dry white wine (Riesling)
• ⅛ liter sparkling wine (Riesling)
• 4 cl cherry brandy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Variation of Choucroute

Peel and dice the shallot. Heat the lard in a saucepan and fry the shallot until light yellow. Squeeze out the sauerkraut and loosen it. Add the sauerkraut, juniper berries, peppercorns, and bay leaf to the shallot, stir, and sauté. Pour in the vegetable stock and white wine, then coarsely grate the apples into the sauerkraut. Stir, cover, and simmer over low heat for 10 minutes. Place the ribs, bacon, and mettenden sausages on the sauerkraut and cook for 20 minutes. Remove the meats and bay leaf. Mix the sparkling wine and kirsch into the sauerkraut and transfer to a warmed dish. Arrange the mettenden sausages, ribs, and bacon on top and serve. Mashed potatoes go well as a side dish.