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Rinse the sauerkraut in cold water and drain the excess water out. Set aside. In a large saucepan melt the duck fat and cook the onions and garlic until translucent. Add sauerkraut, peppers, juniper berries, bay leaves, chicken stock, and wine. Boil on high heat then lower the heat and let it simmer over low heat for about 8 minutes.
Cut out the root with a heavy knife and finely shred the leaves. Gently cook the onions in the vegetable oil in a thick-bottomed pan for 4-5 minutes with the caraway, mustard seeds, bay and ...
Add the pork shoulder, the whole piece of bacon and the stock. Simmer, covered for 2 hours until tender. Put the sausages and boudin back into the pan and add the sauerkraut and the potatoes ...
Add the white wine, vinegar, potato and shredded cabbage to the softened onions and cover with the strained liquid you cooked the meat in. Bring to the boil, stirring occasionally, then cover and simmer for 40 minutes, stirring every 10-12mins, Untill there is nearly no liquid left, just a little cooking liquid. Season with salt and pepper.
1,5 à 1,6 kg de choucroute crue ((300 grams par personne)) 8 petites pommes de terre (j'en ai mis le double) 1 gros oignon 1 gousse d'ail 1 feuille de laurier frais 1 c. à soupe de graine de carvi noir 1 c. à soupe de baies de genièvre 1 c. à soupe de graines de coriandre 300 g de lard fumé 350 g de lard salé non fumé 1 palette de porc fumée de 600 grams environ 1 jarret de porc de ...
Lightly salt and pepper, cover and let cook on low heat for 1 and ½ hours. Just before serving, pan-grill the veal sausage and cook the Strasbourg sausages 5 minutes in boiling water. Arrange it all on a plate. Wash the sauerkraut several times to remove the acidity then drain. In a saucepan, brown the chopped onion in butter, then add the ...
Dec 9, 2011 · Step 5. Take the sauerkraut out of the oven and taste, adjusting the seasoning if necessary. Add the potatoes, sausages or hot dogs, and corned beef to the casserole, and return to the oven for ...
