Choucroute with several kinds of pork recipe



  • 500-700 g pork tenderloin
  • 400 g pork ribs
  • 300 g smoked sausage
  • 200 g pork home-made sausage
  • 200 g bacon
  • 500 g of sauerkraut
  • 1 small head of cabbage
  • 4 large bulbs
  • 300 ml dry white wine or vegetable broth with lemon juice
  • 2 tbsp brown sugar
  • 20 juniper berries
  • salt, freshly ground black pepper
How to Make It
  1. The clippings remove all film. Cut the tenderloin across the grain pieces of a thickness of about 1 cm. RUB each piece with salt and pepper.
  2. Cut the ribs one at a time, cook under the preheated grill, turning, until Golden brown on all sides. The bacon into small cubes, onion peel and chop. In a large roaster will witopia bacon over medium heat.
  3. Then add the fillets, fry until crisp, place on a plate. Meanwhile, rinse the sauerkraut with cold water, press. Fresh cabbage finely shred, add salt and shake hands.
  4. Put in a roaster onion and sauté it until Golden brown. Put sour and fresh cabbage, ribs, bacon and tenderloin. Pour in the wine or broth.
  5. Season with juniper, sugar, salt and pepper, stir. Close the form with a lid and place in a preheated 180 °C oven for 1.5 hours Add in sauerkraut randomly sliced sausages and sausage and stir, if needed add water and return to the oven for 30 minutes. Serve very hot.

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