Go Back
–+ servings
Savory Sauerkraut Feast

Savory Sauerkraut Feast

Discover the rich flavors of Savory Sauerkraut Feast, a hearty Alsatian dish perfect for winter meals. Easy to make and packed with probiotics!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1000 g raw sauerkraut uncooked
  • 1 onion
  • 1 clove garlic
  • 4 cloves whole cloves
  • 1 leaf bay leaf
  • 1 tsp cumin seeds optional
  • 6 medium potatoes
  • 4 carrots
  • 300 g smoked bacon
  • 4 Strasbourg sausages or knackwurst
  • 4 Montbéliard sausages
  • 2 salted pork knuckles
  • 200 g smoked pork belly
  • 50 g lard or rendered fat
  • 1 glass dry white wine Riesling or Sylvaner
  • 1 glass water or broth
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Kitchen knife and cutting board
  • Colander for rinsing sauerkraut
  • Optional utensil for easier serving

Method
 

  1. Rinse the raw sauerkraut under cold water to remove excess salt. Drain well and set aside.
  2. Peel the onion and stud it with the cloves.
  3. In a large pot, melt the lard over medium heat and add the clove-studded onion, bay leaf, garlic, and cumin seeds if using.
  4. Layer the sauerkraut evenly in the pot and add the peeled and chopped carrots on top.
  5. Pour the white wine and water (or broth) over the sauerkraut, bring to a boil, then lower the heat and let it simmer for about 1.5 to 2 hours.
  6. Cook the salted pork knuckles in boiling water for about 1.5 hours until tender.
  7. Boil the potatoes whole with their skins for about 20 minutes.
  8. After 1.5 hours of simmering, nestle the smoked pork belly and Montbéliard sausages into the pot and let them simmer for another 30 minutes.
  9. Ten minutes before serving, add the Strasbourg sausages to warm them through.
  10. Arrange the sauerkraut on a large platter and place the meats, sausages, and boiled potatoes around it. Serve hot with mustard and a glass of Alsatian wine.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 20mg

Notes

For an extra layer of flavor, brown the meats briefly before adding the sauerkraut. Adjust the measuring and food types based on personal preference and available ingredients—vegetarian and low-sodium adaptations work well. Serve with crusty bread for soaking up the juices, and don’t forget a sprinkle of fresh herbs for a beautiful presentation. Always store leftovers in an airtight container in the fridge for up to 3 days for maximum freshness.
Tried this recipe?Let us know how it was!