Alsatian sauerkraut (choucroute)

  • Easy
  • 3 heures
  • 4 persons
  • At the heart of Alsace


1/2 lb pork shoulder
1/2 lb boneless lamb shoulder
1 lb lean beef
1 cup Sylvaner
1/8 tsp thyme
1/8 tsp salt
1/8 tsp pepper
small bay leaf
1 tbsp chopped parsley
1 tbsp butter
4 large onions sliced
4 large potatoes sliced

Preparation of recipe

Cut meat into 2” size pieces and place in 5-quart bowl. Pour over the wine and seasoning and leave to marinate overnight. Grease a large casserole with butter, and make a layer of onions and potatoes, on the bottom, then a layer of meat. Repeat this until casserole is filled. Cover with marinade. Cover dish and place in a preheated (10 minutes) 350’F oven for at least 1 1/2 hours. Check for tenderness.

Note : According to taste, the following can be added: one pig’s tail, pig’s trotter and vegetables (carrots and leeks).

Ideal wine to accompany your Alsatian sauerkraut (choucroute):