Ingredients : 2 kg of sauerkraut, 2 ham, 1 salted rack or 1/2 smoked shoulder, 300 g of smoked bacon, 300 g of salted bacon, 250 g of white sausage, 8 Montbéliard, 8 small Strasbourg sausages, 8 quenelles of liver , 2 blood sausages, 1/2 l of Sylvaner or Riesling, 150 g of Lard, 8 potatoes, 1 bay leaf, 3 cloves, 8 juniper berries, 2 onions, 3 cloves of garlic, salt, pepper .
For 8 people
Preparation 30 min, cooking: 1h30.
Wash the sauerkraut with several waters and drain it well. In an oven-safe Dutch oven, put the lard and gently brown the chopped onions. Add Alsace wine and water or broth and place the ham, the salted rack, the smoked and salted bacon. Put the sauerkraut on top. Season with salt and pepper, add the garlic cloves, cloves, juniper berries and bay leaf. Cook over low heat for 1h30. Heat the Strasbourg sausages, the Montbéliard and the liver quenelles in water. Grill the white sausage and black puddings. Adjust the seasoning and dress the sauerkraut with the garnishes arranged around and above. Serve the apples aside.