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SAUERKRAUT

Soak the spareribs, smoked shoulder and bacon in cold water 12 hours in advance; Wash the sauerkraut in cold water, place into a large pot of boiling water. Dry immediately. Separate. Gently fry the coarsely chopped onions in goose fat until transparent. Add the sauerkraut and the juniper berries. Heat slowly, folding, then moisten with 3/4 bottle of Riesling, pepper. Place the 3 soaked pieces of meat in the middle of the sauerkraut. Cover, cook over a low heat. Check that the sauerkraut does not stick to the bottom, if necessary add some Riesling. After 3 hours of cooking, add the Morteau and the large pricked sausages. 20 minutes before the end of the cooking, top with the frankfurters. To serve, cut the meat into pieces, place onto the sauerkraut, surrounded with boiled potatoes.
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4 1/3 lbs raw sauerkraut
2 onions, pepper
3 tbsp goose fat or lard
15 juniper berries
1 1/2 lbs smoked bacon
1 side spareribs
3/4 lb smoked shoulder
1 Morteau sausage
3 caraway sausages or 6 MontbŽliard sausages
8 frankfurters
12 medium-sized potatoes
2 bottles Riesling wine
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20
mn
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270
mn
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Alsace
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Meat
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Riesling
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