A delicious artisanal sauerkraut, prepared in France by a charcutier craftsman for 3 generations! A combination of beer-cooked cabbage with smoked sausage and pork meat. To enjoy this sauerkraut, simply warm it up for a few minutes. 750g jar.
Ingredients of the cooked sauerkraut: Homemade charcuterie: pork jar, smoked bacon, smoked sausage. Cooked juice: beer, broth, lard. Potato, Guérande salt, spices, herbs.
Once a survival vegetable due to its energy qualities and long preservation, sauerkraut gradually became garnished thanks to the creative indulgence of Alsatian peasants. Over time, sauerkraut became an essential regional tradition and comes in hundreds of recipes according to villages and even families. Plentiful and gastronomic, sauerkraut now reigns on our tables on festive occasions.
This delicious traditional sauerkraut is delicately smoked with beer. This sauerkraut is a complete dish including salted pork knuckle, smoked sausage, bacon, and potato, ready to be enjoyed by the most demanding palates.
Prepared in a traditional way, prioritizing quality is a priority.
Preparation advice: This sauerkraut is slowly reheated in the oven.
The cooked sauerkraut is a typical dish from Alsace, selected by my fine local grocery store.
