Easy choucroute

Ingredients

For 4 servings

• •4 4 Sausisse(s) de Strasbourg
• •1 1 Sausisse(s) de Lyon
• •0.5 0.5 Smoked pallet
• •0.5 0.5 Half-salt pork pallet
• •200 g 200 g Salted breast
• •750 g 750 g Precooked choucroute
• •600 g 600 g Potatoes
• •1 1 Onion(s)
• •1 gousse 1 Garlic foam
• •5 cl 5 cl Dry white wine
• •1.5 l 1.5 l Water
• •2 2 branch(s) Thym
• •2 2 Laurier leaves
• •2 2 clove(s) of cloves
• •1 c. à soupe 1 tbsp. Bay of juniper
• •30 g 30 g Lard
• •1 1 pinch(s) Salt
• •1 1 pinch(s) Pepper

Method

1. 1.Preparation of ingredients
2. 2.First wash the potatoes thoroughly, then peel them if you like. Peel the onion and cut into thin slats. Slightly crush the clove of garlic. Gather all the meats: sausages from Strasbourg, Lyon, smoked pallet, half-salt pork pallet and salted breast to facilitate assembly.
3. 3.preparation of the aromatic filling
4. 4.In a large pot, melt the lard over medium heat. Add the chopped onions and brown until they become translucent. Then add the crushed cloves, thyme branches, bay leaves, cloves and juniper berries. Mix so that all flavours permeate well.
5. 5.Cook the sauerkraut
6. 6.Place the pre-cooked sauerkraut on the garnish. Water with dry white wine and 1.5 liter water. Divide the pieces of palette, breast and sausage from Lyon on the sauerkraut. Slightly salt and pepper. Cover and simmer over low heat for 35 minutes, so that all fragrances mix perfectly.
7. 7.Cooking potatoes and sausages
8. 8.In parallel, dip the whole potatoes in a lightly salted boiling water pan. Cook for 20 to 25 minutes until tender. Ten minutes before the end of cooking the sauerkraut, add the Strasbourg sausages on top of the preparation so that they warm without bursting.
9. 9.Assembly and service
10. 10.Place the hot sauerkraut in the centre of a large serving dish, then harmoniously spread the meats and potatoes all around. Serve immediately accompanied by strong mustard and a dry white wine from Alsace to respect tradition. Offer cooking juice except for amateurs.