Name: Sauerkraut with Charcuterie
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 4 servings
Cuisine: French
Ingredients: 1000 g sauerkraut (drained; rinsed briefly only if very sharp); 150 g thick-cut bacon (2 cm pieces); 1 piece yellow onion (peeled and thinly sliced); 2 cloves Garlic (peeled and thinly sliced); 250 ml dry white wine (such as Riesling); 250 ml chicken stock (unsalted or low-sodium); 500 g Pork loin (trimmed of excess surface fat); 300 g smoked sausage (left whole); 300 g fresh bratwurst (left whole); 6 pieces juniper berries (lightly crushed); 1 tsp caraway seeds (lightly crushed); 2 leaves bay leaf (dried); 1 tsp Black pepper (freshly ground)

Comment préparer

Warm a large Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring occasionally, until lightly browned and its fat has rendered.

Add the sliced onion and garlic to the bacon fat. Sauté for 4 to 5 minutes, until the onion is soft and translucent but not browned.

Add the sauerkraut, juniper, caraway, bay leaves, wine, and stock. Mix thoroughly, scraping the bottom of the pot, and bring the liquid to a gentle boil.

Nestle the pork loin into the sauerkraut. Cover, reduce the heat to low, and simmer for 55 minutes, turning the pork once, until the pork reaches 63°C at the center.

Pork loin nestled into sauerkraut and aromatic braising liquid

Image générée par IA

Place the smoked sausage and fresh bratwurst on top of the sauerkraut. Cover and simmer for 20 to 25 minutes, turning the fresh bratwurst once, until it is firm and reaches 74°C internally.

Transfer the pork to a cutting board and rest it for 5 minutes. Remove the bay leaves, then taste the sauerkraut and adjust the seasoning only if needed.

Slice the rested pork and arrange it with the smoked sausage, bratwurst, bacon, and sauerkraut on a warm platter. Serve immediately with mustard and boiled potatoes.

Finished sauerkraut with sliced pork, bacon, and assorted sausages

Image générée par IA

Pourquoi cette recette fonctionne

Rinsed sauerkraut provides a bright, lactic backbone while wine, juniper, bay, and caraway create the aromatic profile associated with Alsace. Bacon enriches the braising liquid, and the sausages and pork turn it into a complete, deeply savory meal.

Conservation et réchauffage

Comment la conserver

Cool leftovers within 2 hours, then refrigerate in a covered container for up to 3 days. Store potatoes separately if possible.

Comment la réchauffer

Reheat gently in a covered saucepan over medium-low heat until the sauerkraut is steaming hot and the meat reaches 74°C. Add a splash of stock if needed.