Choucroute A L'Alsacienne
|Sauerkraut||2 Quart (Use Canned Or In Bulk)|
|Pork rind/Salt pork||1|
|Garlic||2 Clove (10 gm), chopped|
|Freshly ground black pepper||To Taste|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 , stuck with 4 cloves|
|Garlic||4 Clove (20 gm) (For The Onion)|
|Frankfurters||1 Cup (16 tbs)|
1. Wash the sauerkraut, drain and squeeze out liquid.
2. Line a heavy kettle with pork rind or thin slices of salt pork. Add the sauerkraut, garlic, pepper and enough wine to cover. Add the onion stuck with cloves.
3. Cover tightly and cook in a preheated moderate oven (325° F.) or simmer gently on top of the stove three and one-half to four hours. Add more wine as necessary.