Choucroute d'Alsace
- 600 GRAM SAUERKRAUT
- 750 GRAM POTATOES
- 3 ONIONS, sliced
- 2 CLOVES GARLIC, chopped
- 400 GRAM PORK
- 200 GRAM SAUSAGES
- 2 CUPS WHITE ALSACE WINE
- 8 CLOVES
- 1 TSP JUNIPER BERRIES
- 200 GRAM BACON, cubed
Stir fry the bacon for 20 minutes on very low heat; in a separate pan, fry the onion and garlic for 15 minutes. Put half of the sauerkraut in a pan, followed by the liquid fat of the bacon, half of the onions, the pork and the cloves and juniper berries. Add the remaining sauerkraut and the onions. Pour the wine on top, bring this to the boil and simmer for one and a half hour. In the meantime, cook the potatoes, reheat the bacon and heat the sausages. Take the pork out of the sauerkraut and cut it in pieces and serve all together on plates.
Cut almost all of the beets in cubes, keep a few slices behind. Fry the onions for 5 minutes in butter, add the corned beef and fry 5 minutes more. Mash the potatoes with the milk and the broth, add the beet cubes and the corned beef and mix all. Fry the eggs. Distribute the mashed potatoes over 4 plates and add the herring, the beet slices and the fried eggs.
This dish was served on the Northern coast of Germany and was very popular with sailors. Bremen, Hamburg and Lübeck have their own version. It is also served in Norway (lapskaus) and in Sweden (lapskojs) and even if the ingredients are slightly different and the dishes are more like a stew, the origins are probably the same and maybe the sailors brought the recipe with them.
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