Choucroute au Champagne

1. 1

   Line a deep kettle with slices of salt pork, add the sliced onions and chopped garlic.

2. 2

   Put the sauerkraut on top with a large piece of salt pork and grind plenty of pepper over it.

3. 3

   Add just enough champagne or white wine to cover the sauerkraut.

4. 4

   Simmer on top of the stove or in a 300F oven for 4 to 6 hours.

5. 5

   The longer it cooks, the better it will be.

6. 6

   Smoked pork loin is a natural accompaniment for choucroute.

7. 7

   Roast it for 10 to 15 minutes per pound or until thoroughly heated through.

8. 8

   Bratwurst, vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty additions.

9. 9

   Use any or all these meats.

10. 10

    To serve, heap the choucroute in the middle of a platter and arrange slices of meat around it.

11. 11

    If the sauerkraut was cooked in white wine, place half a bottle or two splits of champagne in the center of the sauerkraut.

12. 12

    At the table, give the bottle a good shake and remove corks so the champagne gushes out over the sauerkraut.

13. 13

    Serve with plain boiled potatoes.

14. 14

    With this, drink champagne or Riesling.

* Per serving · 4 servings · Values may vary.

No additional tips available.