Sauerkraut Ala Alsacienne Recipes

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SAUERKRAUT A'LA 'ALSACIENNE



Sauerkraut A'la 'alsacienne image

This is an old recipe of my mother's - I have no idea where she got the name but this is what she always called it. When I make this now I put a farmer's sausage on top and bake it in a 350F oven for about 30 minutes covered 15 minutes uncovered. Serve with mashed potatoes. Preparation time includes the soaking time. If this is an extra side dish it will be for 4 people. My tastes have changed over the years and I still find this tasty but I like my veggies under cooked now. I have grown to love sauerkraut so I only barely rinse it but make sure that you squeeze it dry.

Provided by Bergy

Categories     Pork

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

1 (19 ounce) can wine-cured sauerkraut
1/2 lb bacon, chopped
1 large carrot, thinly sliced
2 onions, thinly sliced
2 tablespoons parsley, chopped
1 bay leaf
2 tablespoons celery leaves, chopped
1 beef bouillon cubes, softened in boiling water or 1 tablespoon beef base, sprinkled in
1/2 cup dry white wine

Steps:

  • Soak the sauerkraut in cold water for 20 minutes, rinse again, drain and squeeze dry.
  • Meanwhile fry the chopped bacon til crisp.
  • Add the onions& carrot and saute for about 8 minutes.
  • Add Kraut, parsley, celery leaves bay leaf boullion cube and wine simmer, uncovered until the wine has almost evaporated
  • If you wish make it up to this point and serve or place it in a casserole, place a smoked sausage on top, cover and baked in a 350 oven for 30 minutes, uncover for a further 15 minutes.

ALSATIAN CHOUCROUTE



Alsatian Choucroute image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

6 pounds sauerkraut
4 ounces duck fat
1 large onion, julienned
1 teaspoon garlic, chopped
4 bay leaves
1-ounce juniper berries
1/2 bunch thyme
1 (750 ml) bottle Reisling wine
1 pound smoked bacon
8 pieces ham shanks (cured and salted)
1-quart chicken stock
8 large red bliss potatoes
4 pieces Weisswurst (veal and chicken sausage)
4 pieces Bauernwurst (salted smoked pork sausage
8 pieces Weiner (hot dog)
8 pieces smoked pork chop, cooked
Dijon mustard, for serving

Steps:

  • Wash sauerkraut thoroughly, put aside. In a rondeau melt the duck fat and saute the onion until tender, add garlic bay leaves, juniper berries and thyme. Saute until golden brown, deglaze with Reisling wine. Add 1/2 of the sauerkraut, place bacon slab and ham shanks in the middle and then top with remaining sauerkraut. Pour chicken stock over making sure it covers the sauerkraut (if not enough, add water). Cover the pan with foil and place in a preheated 350 degrees oven for 1 1/2 hours. Wash red bliss potatoes and steam whole for 30 to 40 minutes. Peel potatoes and set aside. Cut sausages in half and warm in boiling water. Place pork chops in oven to warm. Take sauerkraut out of the oven and remove bacon and ham shanks. Slice the bacon in half. Remove pork chops out of oven. Place sauerkraut in the center of a large oval tray, place all meats around sauerkraut, place bacon and ham shanks, on top of sauerkraut. Place warm potatoes around with the meat, Serve Dijon mustard on the side.

ALSATIAN PORK AND SAUERKRAUT



Alsatian Pork and Sauerkraut image

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

Provided by 4Nancy

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 4

Number Of Ingredients 14

4 slices bacon, cut into 1-inch pieces
1 onion, chopped
1 (16 ounce) can sauerkraut, drained
1 ½ tablespoons dark brown sugar
4 cups chicken broth, plus more if needed
3 potatoes, quartered
1 large Granny Smith apple, cored and sliced
12 juniper berries
6 whole black peppercorns
2 whole cloves
1 sprig fresh parsley
1 bay leaf
4 (6 ounce) boneless pork chops, 1/2 inch thick
1 pound kielbasa sausage, cut into 3-inch pieces

Steps:

  • Place the bacon in a large, deep pot, and cook over medium-high heat, stirring to turn pieces occasionally, until evenly browned, about 10 minutes. Drain the bacon pieces on a paper towel-lined plate. With a paper towel, wipe the bacon grease out of the pot but keep as much of the brown bits as possible. Stir in the onion, sauerkraut, brown sugar, and chicken broth, stirring to dissolve the sugar. Add the potatoes and apple slices.
  • Place the juniper berries, peppercorns, cloves, parsley, and bay leaf into a small cheesecloth square, and tie the ends together to make a spice bag (or place the spices into a stainless steel tea ball). Place the spice bag into the pot, and add the pork chops and kielbasa sausage pieces. Add more chicken broth, if needed, to just cover the ingredients. Bring the pot to a boil, reduce heat, and simmer until the potatoes are very tender, about 1 hour.
  • To serve, use a slotted spoon to remove the sauerkraut, potatoes, and apple slices to the center of a serving platter. Arrange bacon, pork chops, and kielbasa pieces around the outside of the platter.

Nutrition Facts : Calories 765.6 calories, Carbohydrate 51.9 g, Cholesterol 139.1 mg, Fat 41.8 g, Fiber 9.8 g, Protein 44 g, SaturatedFat 14.2 g, Sodium 2024.1 mg, Sugar 16.5 g

SAUERKRAUT A LA FRANCE



Sauerkraut a la France image

My husband loves this recipe, which I got from my mother in law in the Netherlands. Serve with potatoes and a white wine (e.g., Gewurztraminer or Vin'd Alsace).

Provided by michellew

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup margarine
1 onion, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1 teaspoon caraway seed
1 teaspoon dried marjoram
½ pound pork tenderloin, cut into thin strips
1 cup water
1 (6 ounce) can tomato paste
½ cube beef bouillon, crumbled
1 (16 ounce) jar sauerkraut

Steps:

  • Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
  • Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 18.4 g, Cholesterol 31.6 mg, Fat 14.6 g, Fiber 6.3 g, Protein 14 g, SaturatedFat 3.1 g, Sodium 1349.7 mg, Sugar 9.7 g

SAUERKRAUT SOUP ALA SOOZ'S FAMILY



Sauerkraut Soup Ala Sooz's Family image

Even the people in my family who claim to "hate" sauerkraut love this soup. It is my adaptation from a recipe I had that I KNEW the family would NOT like. This is so good on a cold winter day served with warm crusty bread and a nice German Beer. This can be low(er) carb too by using a LC thickener.

Provided by Sooz Cooks

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 lb smoked sausage (Kielbasa)
1/2 teaspoon onion powder (can use 1 chopped onion if your family likes onion)
1/3 cup flour
1/2 teaspoon thyme
1 tablespoon parsley
1/2 teaspoon black pepper
2 cups chicken broth
1 cup milk
1 cup half-and-half
8 ounces sauerkraut, with juice
4 ounces Velveeta cheese, cubed

Steps:

  • Melt butter in a large dutch oven.
  • Chop the sausage coarsely by hand or in a food processor (leave the casing on).
  • Transfer the sausage to pan with melted butter, and season with onion powder (or add onion).
  • Saute over medium heat until the sausage is lightly browned, about 10 minutes.
  • On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
  • Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
  • Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
  • Reduce heat and add Velveeta, stirring until melted.

Nutrition Facts : Calories 396, Fat 30.5, SaturatedFat 14.2, Cholesterol 76.8, Sodium 1509.5, Carbohydrate 11, Fiber 0.9, Sugar 2, Protein 18.9

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