Sauerkraut À La Bollenberg – Choucroute Royale

Rinse the sauerkraut twice in cold water and squeeze well. Peel and finely dice the onion. Peel and finely dice the garlic. Heat goose fat in a very large, high saucepan.

Sauté onion in it, turning. Add garlic, bay leaves and cloves. Add white wine, 350 ml cold water and kirsch and bring to a boil. Add the sauerkraut and season with a little salt and pepper. Now put the shoulder and bacon on top, bring to a boil and do 2 hours with the lid closed on medium heat. Add the sausages to the cooking pot for the last 15 min and heat with them. Cook the duck confit until done.

Arrange the sauerkraut on a large platter and cover with the meat and sausages. Serve with boiled potatoes.

Nutritional values

Fat in g: 98

Carbohydrates in g: 5

Preparation time

150 min

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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