An Alsatian classic with its roots in the earth, this dish combines fermented cabbage with cured meats, offering an alchemical dance between savory pork notes and the tang of pickled ingredients, harmonizing the five elements.
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Preheat oven to 325°F (160°C).
Heat duck fat in large Dutch oven, brown bacon and pork shoulder.
Add onions and garlic, cook until softened.
Add sauerkraut, wine, bouquet garni, and juniper berries.
Nestle sausages into pot, cover, and place in oven.
for 2 hours , adjusting seasoning to taste, and serve.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
