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Choucroute a L'alsacienne

2 27 oz. cans sauerkraut
1 Smoked pork shoulder roll; 2 pounds
2 Carrots, finley chopped; 1 cup
1 lg Onion; chopped, 1 cup
1 12 oz. can light beer
1 cn Condensed beef broth
1 lb Knockwurst or franfurters
6 Parsley
4 Peppercorns
1 Bay leaf
2 Tart cooking apples , quartered -- cored and sliced
Boiled red potatoes


Soak sauerkraut for 5 minutes in a large pan of cold water. Change the water twice. Drain well. Remove casing from pork shoulder. Brown in 12 cup flameproof baking dish. Remove from dish. Saute carrots and onion until soft in pan drippings. Stir in drained sauerkraut. Toss to blend well. Return browned pork shoulder to dish. Pour beer and beef broth over. Score sausage. Place over sauerkraut. Tie parsley, peppercorns and bay leaf in a piece of cheesecloth. Push under liquid in dish. Cover Bake at 350 F. for 2 hours. Toss in apple slices. Bake for 20 minutes longer, or until pork is tender and liquid absorbed. Discard herb bag. Remove pork shoulder and cut into thick slices. Spoon sauerkraut, apples and sausage into heated serving dish. Arrange pork slices and a few boiled potatoes on top. Pass remaining potatoes.


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