The popularity of Alsace sausage is closely related to its unique flavor and long history. Practice of Alsace Sauerkraut Bacon Sausage. Alsace Sauerkraut Bacon Sausage, with high value, delicious! Cabbage produced locally in France is pickled with spices and salt for several months, then fermented into sauerkraut, followed by various sausages, bacon, pork legs, ham and potatoes. Cooked with Raistlin dry white or beer produced in Alsace, it is a sauerkraut sausage pot, which is a famous traditional dish in Alsace and is suitable to be enjoyed with Raistlin dry white in cold winter.

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Materials:

2 cans of pickled cabbage (about 65,438+0,300g), 65,438+0 bottles of white wine or Raistlin dry white onion, 65,438+0 pork sausages with two semi-salt pork legs, 65,438+0 pork sausages with streaky pork or cured pork, and 8 sausages with half cooked ham (about 250g).

Cumin powder 1 teaspoon black pepper 1 tablespoon, 30g potato with unsalted butter or lard 16 salt and a little white pepper.

1 Put six portions of cold water into a deep pot, add half-salt pork legs, boil to remove blood, and scoop them up for later use.

2 onion peeled, washed and shredded for later use.

3 sauerkraut is poured into a stainless steel basin.

4 Wash it down with clear water.

5. Drain the water with a sieve.

6 slices of sausage and smoked pork belly, about 2 cm wide.

7 Add unsalted butter or lard into the braised pot or ordinary deep pot and heat to melt.

Add shredded onion and stir-fry until soft.

9 add the drained sauerkraut and stir fry.

10 Pour in white wine.

1 1 Add black pepper, cumin powder, a little salt and white pepper.

12 Add semi-salt pork leg, sausage and smoked pork belly.

13 Cover the pot and cook over medium heat 1 hour.

14 potatoes are peeled, and cooked ham is cut into 2 cm thick slices for later use.

15 Add potatoes, cover the pot and continue to cook on low heat 1 hour.

Add sausage and sliced cooked ham before 16.

17 Cover the pot and stew for 5 minutes. Serve hot.

Small:

You can add 1 pork leg, 1 sausage, 1 smoked pork belly if you like meat.

I like sour pickled cabbage, which can be cooked directly without flushing. Boiled sauerkraut

Then the water came out. Don't add any water. If you think the soup is not enough, you can add some.

Potatoes of the same size can be cooked easily. If you are afraid of being difficult to cook, you can put them at the bottom of the pot, pickled cabbage.

Boil it, or peel it until it is half cooked, and then cook it with other ingredients.

Cooked ham and sausage are both cooked products, which can be cooked with a little heat. Strasbourg sausage if

Cooked for too long, the casing will crack and affect the appearance.

Because semi-salty pork leg and smoked pork belly are replicas, they will release salty taste after cooking, so they don't need to be added.

Salt. Before taking the pot, you can taste whether the sauerkraut soup is salty enough, and then adjust it according to your own taste.

Alsace sausage has a variety of methods and tastes delicious!