Alsatian Choucroute

Ingredients

• 500 g ham
• 400 g smoked pork (shoulder)
• 2 tbsp. l. pork fat
• onion - 1 onion
• garlic - 2 cloves
• 1 st. l. juniper berries
• 1 kg sauerkraut
• 300 ml dry white wine
• freshly ground black pepper
• 6 sausages in a natural casing (or doctor's sausage)
• 400 g smoked brisket

Cooking

Step 1

Soak all meat for 12 hours in cold water, dry. Rinse cabbage with cold water, let dry. Peel and chop onion and garlic. Melt the fat in a large saucepan, fry the onion and garlic until translucent. Add half of the cabbage with juniper berries, warm, stirring, over low heat. Pour in half the wine, pepper. Add all the meat, cover with the remaining sauerkraut. Cover and simmer for 3 hours, adding wine occasionally. After 3 hours, add sausages and continue to simmer for another 15 minutes. Take out the meat and cut into slices. Salt and pepper the stewed cabbage, if necessary, to taste and put on a preheated dish. Arrange the meat and sausages around.