Alsatian Sauerkraut Casserole. Add the pieces of meat, the montbéliard sausages, place the peeled potatoes on top of the sauerkraut and moisten with the wine and stock. choucroute — the pickled cabbage that is a cornerstone of alsatian cuisine — is similar to sauerkraut. in a casserole dish, sauté the chopped onion in the butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds. choucroute garnie is a famous alsatian recipe for sauerkraut with sausages (normally pork), cured meats and charcuterie, and even. One key difference is that choucroute is always. the choucroute, as sauerkraut is called in french, is infused with the delicate flavor of alsatian wine, gilded in goose fat, fragrant with juniper, and heaped with an embarrassment of charcuterie—glistening slabs of tender and melting fatty pork, plus taut sausages of all sorts. place the sauerkraut in a casserole and add lightly browned onions, cloves, juniper berries, garlic, fat, sal and pepper and finally a glass of white wine.
from www.deco-alsace-obernai.fr
Add the pieces of meat, the montbéliard sausages, place the peeled potatoes on top of the sauerkraut and moisten with the wine and stock. the choucroute, as sauerkraut is called in french, is infused with the delicate flavor of alsatian wine, gilded in goose fat, fragrant with juniper, and heaped with an embarrassment of charcuterie—glistening slabs of tender and melting fatty pork, plus taut sausages of all sorts. choucroute — the pickled cabbage that is a cornerstone of alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always. in a casserole dish, sauté the chopped onion in the butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds. place the sauerkraut in a casserole and add lightly browned onions, cloves, juniper berries, garlic, fat, sal and pepper and finally a glass of white wine. choucroute garnie is a famous alsatian recipe for sauerkraut with sausages (normally pork), cured meats and charcuterie, and even.
Alsatian Sauerkraut with Riesling 750 gr in Obernai
Alsatian Sauerkraut Casserole One key difference is that choucroute is always. choucroute — the pickled cabbage that is a cornerstone of alsatian cuisine — is similar to sauerkraut. choucroute garnie is a famous alsatian recipe for sauerkraut with sausages (normally pork), cured meats and charcuterie, and even. place the sauerkraut in a casserole and add lightly browned onions, cloves, juniper berries, garlic, fat, sal and pepper and finally a glass of white wine. Add the pieces of meat, the montbéliard sausages, place the peeled potatoes on top of the sauerkraut and moisten with the wine and stock. the choucroute, as sauerkraut is called in french, is infused with the delicate flavor of alsatian wine, gilded in goose fat, fragrant with juniper, and heaped with an embarrassment of charcuterie—glistening slabs of tender and melting fatty pork, plus taut sausages of all sorts. One key difference is that choucroute is always. in a casserole dish, sauté the chopped onion in the butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds.
