Ingredients
1 kg of sauerkraut 200 gr. of bark of pork smoked 200 gr. of smoked bacon 50 gr. of butter 2-3 sausages cervelas (French, short and thick(bulky) sausage, of meat intermingled with bacon, sometimes smoked, seasoned with pepper or garlic, which sells cooked or raw(unripe)) 300 gr. of bend of pork or sternum of pork smoked 200 gr. of meat of smoked goose 6 sausages of Strasbourg 2 onions 2 carrots 7-8 berries of juniper in a bolsita of muslin 1/2 bottle of white dry wine, type Riesling of Alsace 1/2 1. Of broth (it(he,she) can be of ulna) 2 nails 1 aromatic bouquet (parsley, thyme, laurel) 6-8 boiled warm potatoes Sal Pimienta.
Preparation
Wash carefully the chucrut and drain it well.
Line a refractory source(fountain) of high edges with the bark of bacon cut in strips.
Spill a part of the chucrut in the container and later arrange above the bacon smoked in an alone chunk (boiled if it(she) is too hard), the shoulder, also in an alone chunk, and the sausages cervelas punctured with a holder, and the chunk of smoked goose.
The set covers with a cap of sauerkraut and add the entire onions, with the punctured nail, the aromatic bouquet, the carrots and the berries of juniper, and end with the rest of sauerkraut.
Spill now the white wine and the broth.
Warm the butter in a ladle and, once melted, spill it in the source(fountain)
Put the container on the fire, and on having started to boil cover the source(fountain) and her(it) put in the oven to 180 º C.
Spent(Passed) an hour, extract the shoulder and the meat of goose.
Check the boiling of the sausages cervelas and of the bacon.
If it(he) is necessary, leave them other 10 minutes and later withdraw them.
Divide the sternum and the meat of goose in six portions and reserve to the heat, new paragraph, the meats and the sausages cervelas.
Continue the boiling during an hour and do not put in the source(fountain) the sausages of Strasbourg up to the last ten minutes.
When the chucrut is cooked, drain it and put it in a warm source(fountain), eliminating the onions, the carrots, the aromatic bouquet and the berries of juniper.
If it(he) is necessary, salpimente lightly.
Arrange the meats and the sausages in the center of the source(fountain), on the bed of sauerkraut, surround it with the potatoes, boiled apart, and serve it.
This choucroute can carry out in diverse variants, according to the availability of the ingredients.
The sausages are elaborated in Alsace by a mixture(mixing) of meat and blood of pork and cheese.
It(He,She) can replace them for cervelas elaborated in our country and adding these to the preparation at the same time as other sausages.
The sternum of smoked pork can be replaced with sweet ham and the meat of goose with breast of duck.
If he(she) considers the berries of juniper to be too aromatic, it(he,she) them can reduce to two or three.
If he(she) considers the berries of juniper to be too aromatic, it(he,she) them can reduce to two or three.
In Alsace, fat bacon is in use instead of butter.
To present it in a source(fountain) placing in the center the choucroute and above the bend of pork cut in tracks.
