Choucroûte Garnie From Alsace

A delicious strawberry recipe!

I take the fresh sauerkraut, preferably Alsatian of course. You wash it once or twice in lukewarm water, each time according to the salt content and fermentation. Then squeeze it with both hands and loosen it repeatedly with your fingers.

Bring the water to a boil, remove the pot from the hot stove and put the sausages in it for about 20 minutes. Voilà! If you want to go all luxurious, put the sauerkraut on a large platter on the table and pour a good shot of champagne over it in front of the guests. This bubbles beautifully, tastes good and is a great effect.

Add to that a glass of Riesling – and life is good!

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