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Savory Sauerkraut Feast

Savory Sauerkraut Feast

Discover the heartwarming flavors of Savory Sauerkraut Feast, a comforting dish perfect for gatherings or cozy meals. Easy to make and unforgettable in taste.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg raw, uncooked sauerkraut
  • 1 onion
  • 1 clove garlic
  • 4 cloves cloves
  • 1 bay leaf
  • 1 tsp cumin seeds optional
  • 6 medium potatoes
  • 4 carrots
  • 300 g smoked bacon
  • 4 pieces Strasbourg sausages or knackwurst
  • 4 pieces 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
  • to taste pepper

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Knife and cutting board
  • Colander for draining sauerkraut
  • Tongs for handling meats
  • Serving platter

Method
 

  1. Rinse the sauerkraut under cold water and drain well.
  2. Peel the onion and stud it with the cloves.
  3. In a large pot, melt the lard or fat over medium heat.
  4. Add the studded onion, bay leaf, garlic, and cumin seeds (if using) to the pot and sizzle gently.
  5. Spread the sauerkraut evenly in the pot and toss in the chopped carrots.
  6. Pour the white wine and water (or broth) over the sauerkraut mixture.
  7. Bring to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
  8. Boil the pork knuckles in salted water for about 1.5 hours until tender.
  9. Cook the potatoes whole with their skins for 20 minutes.
  10. After the sauerkraut has simmered for 1.5 hours, add the smoked pork belly and Montbéliard sausages to the pot and cook together for another 30 minutes.
  11. Ten minutes before serving, add the Strasbourg sausages to warm them through.
  12. Transfer the sauerkraut to a large serving platter and arrange the meats and potatoes around it.
  13. Serve hot with mustard and chilled Alsatian wine.

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

For an extra layer of flavor, briefly brown the pork belly before adding it to the pot.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Pair with crusty bread and fresh pickles for a complete meal.
Feel free to substitute meats based on your preferences, or even make it vegetarian with plant-based alternatives.
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